Herbed Tossed Salad

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Herbed Tossed Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Herbed Tossed Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• (PICTURED ABOVE)
• margery bryan, moses lake, washington
• Ten minutes are all you need to toss together
• this green salad. The homemade dressing
• features garlic, oregano and basil, and comes
• together in a pinch.
• 1 cup vegetable oil
• 1/3 cup tarragon vinegar
• 1 garlic clove, minced
• 2 teaspoons minced fresh oregano or 1/2
• teaspoon dried oregano
• 1 teaspoon salt
• 3/4 to 1 teaspoon minced fresh basil or 1/4
• teaspoon dried basil
• 1/2 teaspoon minced fresh parsley

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Mixed salad greens Sliced cucumber and sweet red pepper 1 In a jar with tight-fitting lid, combine the first seven ingredients; shake well

Step 2: Technique & Execution

In a large salad bowl, combine the greens, cucumber and red pepper

Step 3: Technique & Execution

Drizzle with dressing; toss to coat

Step 4: Technique & Execution

Yield: about 1-1/3 cups dressing

Step 5: Technique & Execution

HAM ’N’ SWISS SOUP (PICTURED BELOW) taste of home test kitchen This simple soup, sized just for two, is easy but tastes like you really fussed

Step 6: Technique & Execution

It’s creamy and chock-full of yummy ingredients. 4-1/2 teaspoons butter 4-1/2 teaspoons all-purpose flour 1 can (14-1/2 ounces) reduced-sodium chicken broth 1 cup chopped broccoli 2 tablespoons chopped onion 1 cup cubed fully cooked ham 1/2 cup heavy whipping cream 1/8 teaspoon dried thyme 3/4 cup shredded Swiss cheese 1 In a saucepan, melt butter; whisk in flour until smooth