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Easy Green SaladFrom Food Network Kitchens, Katherine Alford Friday, January 5, 2007 Do you use your oven for storage? Katherine Alford from the Food Network Kitchens joined Good Morning America to show you why you shouldn't be intimidated about getting in the kitchen. A new cookbook, "How To Boil Water: Life Beyond Takeout," brings you recipes that seem difficult but are actually quite fast and easy. Prep time: 5 minutes or less 
IngredientsDirections Even if the greens are pre-washed, soak them in a big bowl of cold water for about five minutes. Lift them out of the water, leaving the grit behind, then put in a salad spinner or lay on top of clean towels and gently pat dry. Put greens in a large bowl. Drizzle three teaspoons of olive oil over the greens and then one teaspoon of vinegar. Season with salt and pepper and toss well. * A good rule of thumb is three parts olive oil to one part vinegar, no matter how large or small the salad. UPGRADE YOUR SALAD: Try adding crumbled cheese, sliced cucumbers, tomatoes, olives, bacon, fruit or leftover chicken or steak for some extra flavor. SALAD WISDOM: Add-ins like pasta, rice, leftover boiled potatoes, meat, cheese, or canned tuna all taste better when they're not fridge-cold. Leave them out for a few minutes while you get the salad together. Recipe from the cookbook, "How to Boil Water: Life Beyond Takeout" courtesy Food Network Kitchens, copyright © 2007.
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