Green Salad

Norwegian Green Salad Recipe with Lettuce, Celery, and Bacon

Region / culture: Norway | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Green salad is a classic dish that is perfect for any occasion. This refreshing and nutritious salad is made with fresh vegetables, creamy mayonnaise, and crispy bacon. It is a great side dish or can be enjoyed as a light meal on its own.

History

The origins of green salad can be traced back to ancient Rome, where lettuce was often served with a dressing of vinegar, oil, and herbs. Over the years, the recipe has evolved to include a variety of vegetables and toppings, making it a versatile and delicious dish.

Ingredients

1 head of lettuce, torn and drained
1 cup of chopped celery
0.5 cup of chopped green pepper
1 packet of frozen peas
1 pt (473 ml) of mayonnaise
2 tbsp of sugar
4 oz (113 g) of parmesan cheese
8 slices of bacon

How to prepare

Layer the lettuce, celery, pepper, and frozen peas.
Break and crumble another layer of lettuce over the above.
Spread mayonnaise over the top.
Sprinkle sugar over the mayonnaise, followed by cheese and bacon.
Do not cover.
Refrigerate overnight.
Do not toss.

Variations

Add cherry tomatoes or cucumbers for extra freshness.
Use Greek yogurt or sour cream instead of mayonnaise for a lighter dressing.
Top the salad with toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Make sure to thoroughly drain the lettuce to prevent the salad from becoming soggy.

- Use fresh vegetables for the best flavor and texture.

- Crumble the bacon over the salad just before serving to keep it crispy.

- Refrigerate the salad overnight to allow the flavors to meld together.

Serving Suggestions

Green salad can be served as a side dish with grilled chicken or steak. It can also be enjoyed on its own as a light and refreshing meal.

Cooking Techniques

Layering the ingredients in the salad helps to distribute the flavors evenly. Refrigerating the salad overnight allows the flavors to meld together for a delicious and refreshing dish.

Ingredient Substitutions

You can substitute any type of lettuce for the main part of the salad. You can also use turkey bacon or vegetarian bacon as a healthier alternative to traditional bacon.

Make Ahead Tips

Green salad can be made ahead of time and refrigerated overnight. Just be sure to wait to add the bacon until just before serving to keep it crispy.

Presentation Ideas

Serve the green salad in a large glass bowl to show off the layers of colorful vegetables. Garnish with fresh herbs or additional cheese for a beautiful presentation.

Pairing Recommendations

Green salad pairs well with grilled meats, seafood, or pasta dishes. It also goes well with a glass of white wine or a refreshing iced tea.

Storage and Reheating Instructions

Leftover green salad can be stored in an airtight container in the refrigerator for up to 2 days. Do not freeze the salad as the vegetables will become mushy. Reheat the salad in the microwave or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of green salad contains approximately 300 calories.

Carbohydrates

Each serving of green salad contains approximately 10 grams of carbohydrates.

Fats

Each serving of green salad contains approximately 20 grams of fat.

Proteins

Each serving of green salad contains approximately 8 grams of protein.

Vitamins and minerals

Green salad is a good source of vitamin A, vitamin C, and calcium.

Alergens

This recipe contains dairy (cheese) and eggs (mayonnaise).

Summary

Green salad is a nutritious dish that is rich in vitamins and minerals. It is a great source of protein and healthy fats, making it a satisfying and delicious meal.

Summary

Green salad is a delicious and nutritious dish that is perfect for any occasion. With fresh vegetables, creamy mayonnaise, and crispy bacon, this salad is sure to be a hit with your family and friends. Enjoy this refreshing dish as a side or as a light meal on its own.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Green Salad. It was a warm summer day, and I had been invited to a potluck dinner with some friends from the neighborhood. As I scanned through the collection of recipes that were being shared, I stumbled upon a simple yet refreshing recipe for a green salad.

The ingredients were basic – fresh lettuce, cucumbers, tomatoes, and a homemade vinaigrette dressing. But what caught my attention was the addition of fresh herbs from the garden – parsley, dill, and chives. I had never thought to add herbs to a salad before, and I was intrigued by the idea of combining different flavors and textures to create a delicious and unique dish.

I decided then and there that I had to try making this green salad for myself. I asked the host of the potluck for the recipe and she happily obliged, explaining that it had been passed down through her family for generations. I was thrilled to have the opportunity to learn a new recipe, especially one with such a rich history.

When I got home, I gathered all the ingredients I would need to make the green salad. I carefully washed and chopped the lettuce, cucumbers, and tomatoes, marveling at the vibrant colors and fresh scents that filled my kitchen. I then went out to my garden to pick the herbs – parsley, dill, and chives – and added them to the mix, gently tossing everything together in a large salad bowl.

Next, I turned my attention to the vinaigrette dressing. I remembered the recipe called for olive oil, vinegar, Dijon mustard, garlic, and a pinch of sugar. I whisked everything together in a small bowl, tasting and adjusting the seasonings until it was just right. The tangy and slightly sweet dressing complemented the fresh vegetables perfectly, enhancing their natural flavors without overpowering them.

As I took my first bite of the green salad, I was transported back to that warm summer day at the potluck. The crispness of the lettuce, the juiciness of the tomatoes, and the burst of herbs in every bite – it was a symphony of flavors that danced on my taste buds. I knew then that this recipe for Green Salad would become a staple in my kitchen, a dish that I would make time and time again for family and friends.

Over the years, I have continued to tweak and refine the recipe, adding my own personal touches and variations. Sometimes I swap out the tomatoes for bell peppers, or add feta cheese and olives for a Mediterranean twist. Other times I toss in some grilled chicken or shrimp for a heartier meal. But no matter how I choose to customize it, the essence of the green salad remains the same – fresh, simple, and bursting with flavor.

As I think back on that fateful day when I first discovered this recipe, I am grateful for the joy and inspiration it has brought to my life. Cooking has always been a passion of mine, a way to express my creativity and share my love with others. And this green salad, with its humble origins and timeless appeal, has become a symbol of that passion – a dish that brings people together, nourishes the body and soul, and reminds us of the simple pleasures in life.

So the next time you find yourself in need of a quick and delicious dish to serve at a gathering or enjoy on a lazy summer afternoon, remember the recipe for Green Salad. It may be simple, but it is a true gem – a recipe that has stood the test of time and continues to delight and inspire all who taste it.