Green salad tossed with tomato dressing
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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