Tuesday, March 18, 2014


1/2 a small head of iceberg lettuce, torn
1/2 small bunch endive, torn
1/2 small bunch romaine, torn
1 tomato, cut into chunks
1/2 small cucumber, cut in half lengthwise then sliced
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
dash of salt
dash of freshly ground black pepper

Place the salad greens, tomato and cucumber into a large salad bowl.

Pour the olive oil and vinegar into a small jar with a tight-fitting lid; add the salt and pepper; shake very well to mix.  Pour dressing over the lettuce mixture and toss to coat.

Serve immediately.
This is my version of a TOH recipe along with their picture.

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