Kary Osmond Easy Recipes and Helpful Cooking Tips 
Toss the salad greens with a little olive oil (enough to make each of the leaves glisten), then season the salad with a touch of vinegar (like you would with salt) or something else acidic. Toss again and give it a taste. If it’s too acidic add a little more oil and vice versa. Don’t forget a pinch salt.
