Recipe courtesy of Martha Stewart


Like its mate, the perfect vinaigrette, the

perfect tossed salad is a matter of proportion: four parts salad

to one part dressing. Allot a generous handful of greens for

each person, about one loosely packed cup, and place in a large

serving bowl. Sprinkle generously with coarse salt and freshly

ground black pepper. Dress sparingly with vinaigrette (about 1/4

cup of dressing for 4 cups greens). For added flavor, rub the

inside of the salad bowl with a garlic clove before filling with

greens. Toss well, and serve immediately.


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Recipe courtesy of Ina Garten

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Recipe courtesy of Michele Urvater

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Recipe courtesy of Food Network Kitchen

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Recipe courtesy of Rachael Ray

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Recipe courtesy of Ina Garten

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