July 14, 2017
Lunch, Salads, Vegetable Salad,
Vegetables, Lettuce , Austrian, Eastern European, German, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Salad Dressing more
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"There's a little restaurant on the shores of Shawano Lake in Wisconsin that serves German, Austrian and Hungarian food. When you order salad, you get a plate with some cole slaw, some lettuce, some potato salad and a big bottle of "dressing" that looks like and has the consistency of water. This is something like that - a light accompaniment to often-times rich food!"
Place the vinegar, sugar and garlic in a small saucepan over medium-high heat. Bring almost to a boil, until sugar is dissolved. Pour liquid into a large mixing bowl.
Add the water, salt and olive oil. Whisk together.
When ready to serve, drop the greens in the "water" bowl, and turn leaves quickly, until immersed in liquid. Let sit for 2 minutes. Lift greens from bowl, shaking lightly, and divide greens among 4 salad bowls. Pour a little of the remaining water from the mixing bowl over each salad. Serve immediately.
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