Romaine/garlic & basil i.e.s.jjgf65a
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | IRWIN SOLOMON (JJGF65A) |
| 12 | eaches | LEAVES ROMAINE LETTUCE |
| 1 | teaspoon | BALSAMIC VINEGAR |
| ½ | each | SMALL HEAD RADICCHIO |
| 1 | teaspoon | FRESH LEMON JUICE |
| 1 | each | CLOVE GARLIC IN SLIVERS |
| ½ | teaspoon | DRIED BASIL |
| ¼ | cup | VIRGIN OLIVE OIL |
| 1 | x | SALT AND PEPPER TO TASTE |
Directions
: WHILE WATER IS BOILING FOR RICE,WASH THE ROMAINE LEAVES AND RADICCHIO,PAT DRY AND WRAP IN TOWELING AND PLACE IN REFRIGERATOR.
WHEN THE SHRIMP ARE DONE COOKING AND STANDING,COMPLETE THE SALAD BY SLICIN THE GARLIC IN SLIVERS AND MASHING IT WITH A FORK IN A SALAD BOWL WITH THE OLIVE OIL.INCOROPERATE THE VINGAR AND LEMON JUICE.
REMOVE THE LETTUCE LEAVES FROM THE REFRIGERATOR,BREAK THEM UP AND ADD THEM TO THE SALAD BOWL.TOP WITH THE BASIL AND SALT AND PEPPER.TOSS WELL.MAKES FOUR SERVINGS. ***GOES WITH SPICY SHRIMP WITH BROWN RICE***