| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Home3 |
1 |
servings |
INGREDIENTS
| 1 |
|
Head romaine lettuce; torn into |
|
|
; bite-sized pieces |
| 2 |
|
Belgium endives; cut into bite-sized |
|
|
; pieces |
| 1 |
|
Cucumber; peeled & diced |
| 1 |
c |
Cherry tomatoes; (red & yellow), |
|
|
; quartered |
| 1/2 |
c |
Garbanzo beans; chopped |
| 1/2 |
c |
Corn kernels |
| 1/4 |
c |
Flat-leaf parsley leaves |
| 1/2 |
c |
Chopped walnuts or pecans; toasted |
| 1 |
tb |
Raspberry vinegar |
| 1 |
tb |
Fresh lemon juice |
| 3 |
tb |
Extra-virgin olive oil |
|
|
Salt & pepper; to taste |
INSTRUCTIONS
In a large salad bowl, combine the lettuce, endive, cucumber,
tomatoes, garbanzo beans, corn, parsley and walnuts or pecans. In a
small mixing bowl, whisk together the vinegar and lemon juice.
Slowly whisk in the oil, until well combined. Season the dressing
with salt and pepper. Pour the dressing over the salad. Toss well.
Serves 4.
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