| 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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