Mixed Green Salad Bowl
Print This Recipe
INGREDIENTS 1 medium heat Boston lettuce
2 or 3 Belgian Endives
1 small head romaine
1/4 pound fresh young spinach leaves
1/2 bunch watercress
1 cup thinly sliced celery
2 medium cucumbers, pared and thinly sliced
1 (8-ounce) bottle oil-and-vinegar-type salad dressingDO AHEAD
Early in the day, wash salad greens; dry well on paper towels or spin in a salad dryer. Trim ends; remove any discolored leaves and stems. Crisp in crisper.
Several hours before serving, break salad greens, except watercress, into bite-size pieces, to measure 3-1/2 quarts. Toss lightly with celery in a large salad bowl to mix well.
Arrange cucumber slices, overlapping in a row around edge of bowl. Place watercress in center. Cover with plastic wrap or foil, and refrigerate, along with salad dressing, until serving.
To serve, toss with dressing, to coat salad greens.
Makes 12 servings