| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Sami |
Salad/dress, New import |
4 |
Servings |
INGREDIENTS
|
|
Small head red-leaf lettuce |
|
|
Or radicchio |
| 8 |
|
To 12 boiled shrimp, or |
| 1 |
sm |
Can tuna, preferable importd |
|
|
Packed in olive oil-optional |
| 2 |
md |
To 3 ripe tomatoes, cut into |
|
|
Wedges |
| 1 |
|
Cucumber, peeled and sliced |
| 1/2 |
|
Red or yellow pepper, sliced |
| 1 |
bn |
Radishes, sliced |
| 1/4 |
c |
Scallions, chopped |
| 4 |
oz |
Feta cheese, cubed |
| 2 |
|
To 3 hard-cooked eggs, slice |
| 4 |
oz |
To 6oz Gaeta or Kalamata |
|
|
Olives |
| 4 |
oz |
To 6 oz arugula |
|
|
Fresh herbs, chopped, basil, |
|
|
Mint, tarragon, or oregano, |
|
|
Plus sprigs for garnish |
| 1/4 |
c |
Pine nuts, toasted (See note |
|
|
Capers |
|
|
Vinaigrette (recipe follows) |
|
|
Juice of 1 lemon |
INSTRUCTIONS
Create outer edge of salad with cups of red leaf lettuce or radiccio and
make inner bed with softer leaves. Place shrimp in center. or tuna, if
using.
Arrange vegetables and cheese in rows by overlapping different colored
items and hard-cooked eggs. Add olives. Arrange arugula between rows.
Sprinkle salad with fresh herbs, toasted pine nuts, and capers. Garnish at
each end with brances of mint or basil. Drizzle with vinaigrette. Squeeze a
fresh lemon over salad at the table.
Makes 4 serving.
NOTE: To toast pine nuts, spread on a cookie sheet and roast in a 325-F
oven for about 5 minutes, shaking often, or until nuts turn golden.
VINAIGRETTE: In a bowl, whisk together 2 tablespoons wine or balsamic
vinegar, 1 teaspoon fresh tarragon and 1 crushed garlic clove. Add 3/4 cup
fruity olive oil slowly, whisking all the while. Add salt and pepper to
taste.
Per serving: Calories 622 Fat59g Cholesterol 180mg Sodium 1, 407mg Percent
calories from fat 82%
Dallas Morning News 9/25/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #007
From: BobbieB1@aol.com
Date: Sun, 5 Jan 1997 14:21:12 -0500
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