We’ve eaten this salad many times as a meal in itself. The dressing’s what really makes it.
this size salad will feed 6 as a side item
the dressing we’re going to make will dress two salads of this size, so you’ll have some left in your jar to make another salad later on
the dressing does not have any preservatives in it, but it does have fresh lemon juice so it will keep in the fridge for a week or more (mine never lasts that long) it’s also REALLY good on sliced sandwich bread with turkey!
did I mention we’re going to make croutons, no
oh well here we go
take 1/2 loaf of Italian bread
cut into large croutons
put them on a sheet pan and drizzle with olive oil
don’t skimp on the olive oil
if you don’t get enough on them they will simply be toast, but with a good drizzle of oil they become perfection
sprinkle a dusting of kosher salt
toss them and run them in an oven preheated at 375′ for 10 minutes or until golden brown
while your croutons are baking chop you vegetables
large chop 1/2 cucumber
do the same for the bell pepper
slice 3 green onions
by this time your croutons will be ready
mine got a little too brown,oops – I rushed them by turning the oven up
do as I say, not as I do
they were still wonderful, I didn’t hear any complaints from the pack of hyenas who ate them last night – that would also be the hyenas who live here………..
Yum! just look at that color
chop one head of hearts of romaine lettuce
then add the vegetables to the lettuce
time to start the vinaigrette
most of the time I cook with extra virgin olive oil, but when I make dressing I always use it, I think it just has a lighter flavor
I like to make my dressings in little jars – my mother finds these from time to time at TJ Maxx or Marshalls
most of the time they have wonderful jams in them
anyway this is a jar she found for me that had imported jelly in it
add 1/2 cup of olive oil
slice two medium lemons
I got this juicer at a “Pampered chef party” I LOVE it!!!
my husband wanted to buy me an electric juicer, but I told him not to – this juicer is perfect for me
remember that peeler from my Apple Crisp recipe? – it came from “Pampered chef” too
add the juice to your jar
add 1/2 teaspoon kosher salt
1/2 teaspoon pepper – I like pepper, if you’re not a big fan add only 1/4 tsp
add 1 clove of garlic finely chopped
last but not least add 2 heaping tablespoon of Dijon mustard
pardon me, but I prefer Grey Poupon
“put a lid on it” and give it a vigorous shake
when all the ingredients are incorporated they’ll look like this
add your dressing
toss with your croutons and 3/4 cup parmesan cheese
we had it with a top sirloin steak and boiled/oven roasted Yukon golds!
the wanna be country girl – Caroline
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