| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Salads, Main dish, Appetizers, Vegetables, Mark’s | 4 | Servings |
INGREDIENTS
| 1 | Romaine lettuce, torn | |
| 1 | Scallion, chopped | |
| 1/2 | Green bell pepper, diced | |
| 1 | Celery stalk | |
| 1 | Granny Smith apple, diced | |
| 1/4 | c | Walnuts, toasted |
| 2 | lg | Ripe tomatoes |
| 1/8 | c | Almonds, toasted |
| 2 | tb | Lemon juice |
| 1 | tb | Olive oil |
| 1 | ts | Hungarian paprika |
| Salt & pepper |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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