Quick Mixed Greens Salad with Fresh Pesto

Who doesn't need a good salad recipe in a rush?  Obviously this salad has your usual ingredients, but feel free to add/subtract based on what you have available.  You could add chopped ham or 1/2 cup of black beans for protein; sliced hard-boiled egg; artichoke hearts; avocado; the options are limitless.  This salad is also great for parties because it is simple enough yet flavorful that it will satisfy almost everyone (let's be serious, not EVERYONE always gets satisfied, but we are going for most people).  If you do not prefer pesto, consider using oil and vinegar, or the classic vinaigrette recipe I've listed below.  The pesto keeps prep time at zero, but if you make the vinaigrette ahead of time you essential have no prep time there either. 

Quick Mixed Greens Salad with Fresh Pesto
(Print this Recipe)

Serves 1-2 people

1 handful (or 1 cup) mixed greens, prewashed/prepared (I like to buy organic greens--can find them at Costco or at your local market)
1/2 cucumber, peeled and sliced thin
1 tomato, diced or sliced, however you like it
3 scallions (baby green onions), sliced into slivers, including the white and some of the green part for color
1 Tbs. fresh pesto (you can buy this at Costco or make your own; just remember to keep it refrigerated)

Directions:
Toss all together and serve right away.  If your pesto is hard to toss, you can put in in the microwave for a VERY short time to get it to loosen up.


For those who do not prefer pesto...

Classic Vinaigrette Dressing:

1 clove or 1 tsp. garlic, minced
1 Tbs. dijon dressing
1/4 c. vinegar (use any kind you like or have on hand: red, balsamic, but preferably not white. Also, if you like less tang to your dressing, cut the vingar down to 1/3 cup)
1/2 c. extra virgin olive oil (you can use vegetable oil if that's what you have available)
1/4 tsp. salt
pinch of pepper


Put all of the above ingredients in a blender until combined. Use 1-2 Tbs. to dress salad. Dressing can be kept unrefrigerated.
*For a lower calorie dressing, simply use 1 tsp. oil and 2 tsp. vinegar with salt and pepper to taste on the salad.