Dressing in the Bowl Supper Salad

READY IN: 10mins
Recipe by Sharon123

Taken from HGTV and tweaked a bit, this is and easy and versatile salad. New England, Mid Atlantic, Spain, French, Tex/Mex.

Top Review by ellie_

Very good salad that couldn't be easier - opening bags and mixing with fresh garden herbs! For the herbs I used oregano, marjoram, parsley, dill and rosemary - next time I may use less herbs, leaving out the parsley and rosemary. This will also be wonderful for a lunch salad mixed with leftover chicken and/or cheese. Thanks for sharing this keeper!

Ingredients Nutrition

  • 12 medium red onion, thinly sliced
  • 14 cup balsamic vinegar (or red wine,or your favorite herb vinegar)
  • salt & freshly ground black pepper
  • 2 tablespoons dark mustard
  • 12 cup canned chick-peas (optional) or 12 cup kidney bean, rinsed and drained (optional)
  • 2 tablespoons fresh herbs, your favorite (basil,oregano, thyme, rosemary,etc.)
  • 2 (5 -6 ounce) bags salad greens (approx. 10-12 oz. total)
  • 2 -4 tablespoons extra virgin olive oil


  1. In a large salad bowl stir together the onion, 3 tablespoons vinegar, some salt and pepper and the mustard. Throw in the beans. Let stand for about 30 minutes while you set the table and prepare for dinner.
  2. When ready to serve, add the herbs and greens along with 2 tablespoons of oil. Toss, taste and adjust seasoning with more oil, vinegar, salt and/or pepper. Enjoy!

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