Restaurant-Style Salad
Translated from Spanish, the language of the video.
Paulina Cocina cooked this in a YouTube video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Nazareth Simons on SeeMeCook
A fresh, crisp salad inspired by restaurant salads, with leafy greens, assorted vegetables, croutons, and a simple vinaigrette. The recipe was reconstructed from the title, as no visible ingredients or instructions were provided.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 250 g
- 150 g
- 60 g
- 30 g
- 30 g
- 40 g
- 15 g
- 5 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 785 g before cooking, which is about 390 g per serving.
Steps
Wash and sanitize the lettuce and vegetables. Dry them very well, ideally with a salad spinner or kitchen towels; removing excess water helps the dressing adhere instead of becoming diluted.
Tear the lettuce and cut the cucumber, tomatoes, carrot, and onion. Keep the vegetables chilled while you prepare the rest.
Place the olive oil, vinegar, mustard, and garlic in a jar with a lid. Add salt and pepper to taste.
Close the jar and shake vigorously for 15 to 20 seconds, until the vinaigrette looks slightly thickened and homogeneous.
Toast the croutons in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until golden and crisp. Let them cool for a few minutes.
Place the lettuce and vegetables in a large bowl. Pour in only enough vinaigrette to lightly coat them.
Toss the salad with tongs or clean hands, lifting the ingredients from the bottom to distribute the dressing without crushing the leaves.
Add the croutons just before serving to preserve their crisp texture. Taste and adjust the salt, pepper, or vinaigrette.
Notes
No transcription, comments, or recipe text were provided in the source; therefore, the quantities and instructions are an approximate reconstruction based solely on the title and common techniques for making a restaurant-style salad. For best results, dry the leaves completely, chill the ingredients, and dress the salad just before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 315
- Protein
- 6 g
- Carbs
- 27 g
- Fat
- 22 g
- Fiber
- 6 g
Where the calories come from
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