Yield: 4 servings
Measure | Ingredient |
---|---|
1 each | Romaine lettuce, torn |
1 each | Scallion, chopped |
½ each | Green bell pepper, diced |
1 each | Celery stalk |
1 each | Granny Smith apple, diced |
¼ cup | Walnuts, toasted |
2 larges | Ripe tomatoes |
⅛ cup | Almonds, toasted |
2 tablespoons | Lemon juice |
1 tablespoon | Olive oil |
1 teaspoon | Hungarian paprika |
\N \N | Salt & pepper |
SALAD
DRESSING
Combine salad ingredients in a large salad bowl. Set aside.
Wash tomatoes & place in a blender or food processor. Process until smooth. Add the remaining ingredients & process until the almonds are smooth & the rest of the ingredients have been well blended. Check the seasoning. Place in a glass jar & refrigerate until ready to serve.
Toss prepared salad with dressing. You may not need to use it all.
Serve with lots of fresh Italian home-made bread for a refreshing main dish salad in the summer.
VARIATION: Substitute pine nuts for the walnuts in the salad. Add a couple of mushrooms if so desired.
Recipe by Mark Satterly