Tossed Green Salad
- 6 to 8 cups torn greens, one type or an assortment
- 1/3 cup olive oil, or more as needed
- 2 tablespoons wine vinegar, balsamic vinegar, or sherry vinegar, or more as needed
- Salt and freshly ground black pepper
- Put the greens in a bowl.
- Pour the oil and vinegar over them and sprinkle with pinch of salt and a grinding of pepper.
- Toss the greens quickly and lightly; taste and adjust the seasoning and serve right away.