Chef's salad bowl
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to | ||
| 1 | each | Head lettuce |
| ¼ | pounds | Salami, cubed |
| ¼ | pounds | Swiss cheese, cut in strips |
| 1 | each | 2-ounce can (3 tablespoons) anchovies, chopped |
| 1 | cup | Sliced pitted ripe olives |
| 1 | each | 4-ounce can (1/2 cup) 70's pimiento, chopped |
| 2 | eaches | Tomatoes, cut in eighths |
| ⅓ | cup | Salad oil |
| 3 | tablespoons | Wine vinegar |
| ½ | teaspoon | Salt |
| dash | Pepper | |
| 1 | each | Clove garlic, crushed |
Directions
KEYWORDS: SWISS CHEESE, VINE
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
Break head of lettuce into bite-size chunks. Combine the lettuce salami, cheese, anchovies, olives, pimientos, and tomatoes. In jar, combine oil, vinegar, salt, pepper, and garlic; cover and shake well.
Pour dressing over salad; toss. Trim with pitted ripe olives and additional tomato wedges. Makes 8 to 10 servings Submitted By SALLIE KREBS On 03-04-95