Yield: 4 servings
|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