Leafy Greens With Feta

With all the varieties of lettuce available, a green salad can take on a whole range of flavours, textures, & colours. To determine the amount of greens needed, figure on about a handful of salad per person; double the amount if the salad is a main course. Presenting a lovely leafy salad, ready in minutes & tastes very fresh

Ingredients
2 cups Lettuce green & purple
1 cup Arugula
1/2 cup Cherry tomatoes
1/4 cup Spring onion
2 tbsp Basil
1/2 cup Feta
1/4 cup Roasted corn
Salt to taste
1 tbsp ready made Italian Dressing (American Garden)

Method
In a large bowl combine all leaves, onion, cheese, tomatoes oil & vinegar.
Season with salt and mix the dressing.
Toss until the greens are well-coated. Use two large spoons or your hands for gentle tossing.
Serve the salad immediately.

Tips
* Leaves should be washed & dried completely before using in salad.
* Any excess water on the leaves will dilute the flavour of your dressing, which also won't cling well to wet greens.

[ A salad spinner does a good job of drying greens. Don't cram in the greens: instead, dry them in batches. Don't spin too hard or the leaves will be crushed in the spinner. If you don't have a spinner, spread out the leaves on a clean dishtowel and roll them up gently, or pat them gently with another towel].

* Leaves should be fresh, chop them or tear them with your hands if you find them little big.
* Keep salad refrigerated & always add dressing just before serving.
* Serve the salad immediately or the dressing will cause it to wilt.
* Feta cheese is little salty so adjust salt keeping that in mind.
* I used my home made version of feta cheese (find recipe in notes).
* Instead of readymade Italian Dressing, you can use homemade vinegar + olive oil + salt + chilli flakes.