Green salad tossed with tomato dressing

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
Salt & pepper



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

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