Salad — Mixed Salad with Vinaigrette Dressing

I really enjoy tossing a mixed salad in a large, wooden salad bowl. When we stayed with our friends, Joe and Kathy of S/V KATIEKAT, in California, we began each dinner meal with this salad.

I do not own a lettuce spinner, so after cooling the lettuce in ice water, I spread the leaves out on a large, clean towel, wrap them up with the long ends of the towel exposed, and twirl the towel over my head like a cowgirl's lassoo, allowing centrifugal force to dry the lettuce. Store the towel and lettuce in the fridge until needed.


  • Enough fresh mixed greens and/or baby spinach to serve the people at your table.
  • 1-1/2 Tb Olive Oil per person
  • Balsamic Vinegar — 2 teaspoons per person
  • Chinese Mirin (Sweet Cooking Rice Wine) — 2 teaspoons per person
  • Garlic cloves, peeled and chopped — 1 clove per person
  • Salt and freshly ground Black Pepper to taste
  • A mixture of chopped and sliced fresh vegetables, including but not exclusive to:thinly sliced small red onion, grape tomatoes cut in half, thinly sliced peeled carrots, small broccoli flowerets, small cauliflower flowerets, sliced radishes
  • Buffalo Mozarella balls — 1 per person, each cut into 4 pieces.


  1. Place the Lettuce and spinach into a large lettuce spinner and cover with cold water.
  2. Leave to soak and crisp while you make the Vinaigrette dressing.
  3. Place the Garlic, Salt and Pepper into a large salad bowl.
  4. Pour in the Balsamic Vinegar and Mirin
  5. With a wire whisk, stir rapidly until the Salt is dissolved.
  6. Pour in a tablespoon of the Olive oil and whisk vigorously.
  7. Continue to add the Olive oil, 1 tablespoons at a time, whisking vigorously after each addition.
  8. The Vinaigrette will begin to thicken slightly.
  9. Continue to whisk in all of the Olive oil until you have the amount of Vinaigrette to coat your lettuce and spinach.
  10. Just before serving, drain the lettuce and spinach and spin dry in the spinner.
  11. Place the lettuce and spinach in the salad bowl and toss to coat the leaves thoroughly with the Vinaigrette.
  12. Add the vegetables and toss thoroughly again.
  13. Scatter the Buffalo Mozarella pieces on top of the salad.
  14. Serve immediately.



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