Instructions: Almost any combination of greens can make a salad and you dont have to get fussy about salad dressing, either. Most are just dressed with freshly squeezed lemon juice or vinegar, olive oil, and salt and fresh pepper, all to taste.

Substitute any vinaigrette or other dressing you like for the oil and vinegar.

Yield: 4 servings

4 to 6 cups torn assorted greens (trimmed, washed, and dried)

1/4 to 1/3 cup extra-virgin olive oil or walnut oil 1 or 2 tablespoons balsamic vinegar or sherry vinegar Pinch salt, plus more to taste
Freshly ground black pepper to taste (optional)

Place the greens in a bowl and drizzle them with olive oil, vinegar, and a pinch of salt. Toss and taste. Correct seasoning, add pepper if desired, and serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.