Red, white, and green salad

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, red, white, and green salad. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Red, white, and green salad is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Red, white, and green salad is something which I’ve loved my whole life.

Directions In a large bowl, combine potatoes, tomatoes, beans. In a small bowl, combine oil, vinegar, salt and pepper. Pour dressing over vegetables; toss to coat. Continue to process while adding olive oil.

To get started with this recipe, we have to first prepare a few ingredients. You can cook red, white, and green salad using 11 ingredients and 3 steps. Here is how you cook that.

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The ingredients needed to make Red, white, and green salad:
  1. Get vinaigrette
  2. Make ready 2 tbsp balsamic vinegar
  3. Prepare 1 tbsp olive oil
  4. Take 1 tsp fresh minced garlic
  5. Make ready pinch of salt
  6. Take pinch of pepper
  7. Make ready salad
  8. Take 1 cup halved cherry tomatoes
  9. Make ready 1 cup sliced cucumber
  10. Make ready 1⁄2 cup halved cocktail bocconcini
  11. Get 1 tsp fresh chopped basil

Mix mayonnaise, sour cream, vinegar, sugar, salt and pepper; pour over salad and toss gently to coat vegetables. Break off tops of cauliflower and broccoli. Chop stems; steam or microwave tops and stems until crisp-tender. Lay the greens on the plate.

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Steps to make Red, white, and green salad:
  1. Whisk together olive oil, vinegar, garlic, salt, and pepper.
  2. Combine tomatoes, cucumber, bocconcini, and chopped basil.
  3. Gently toss with vinaigrette and serve.

Chop stems; steam or microwave tops and stems until crisp-tender. Lay the greens on the plate. Pile the feta and walnuts in the middle of the greens. Scatter the strawberries and blueberries on top. Serve with the dressing on the side, and not until ready to eat (it wilts the salad).

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