Grandma and Grandpa's Favorite Lunch Salad Recipe
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Category: |
Category: |
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Salad |
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Ingredients: |
Ingredients: 1 head iceberg lettuce, or 2 heads green leaf or romaine lettuce, well washed and torn into pieces
2 ripe medium tomatoes, cut into chunks (quartered, then cut in half)
1 green or red bell pepper, sliced
1 large or 2 medium cucumbers, peeled and sliced into coins
1/4 sweet onion (red onion, or Vidalia) thinly sliced
1 can albacore or chunk light tuna in oil, well drained
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Directions: |
Directions:Combine all ingredients in a large beautiful salad bowl, dress lightly with vinaigrette and toss to coat all ingredients well.
Serve with Italian bread, a large chunk of fontinella (or fontina) cheese, and a wedge of cantaloupe.
Other optional accompaniments include olives and slices of soppressata, genoa, or prosciutto. |
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Basic Vinaigrette |
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Ingredients: |
Ingredients: 3 tablespoons fruity extra virgin olive oil
1 tablespoon aged red wine vinegar (or balsamic if preferred)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon dried parsley
1 teaspoon grated romano (optional)
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Directions: |
Directions:Combine all ingredients in a mason jar, shake vigorously. I usually triple this recipe as it keeps well in the refrigerator. If desired, add 1/4 teaspoon dijon mustard, which will emulsify the mixture and add a bit of sharpness. If you also add a pinch of dried tarragon or herbes de Provence, this vinaigrette will take on a very French flavor, which is delicious, too. |
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Number Of
Servings: |
Number Of
Servings:3-4 |
Personal
Notes: |
Personal
Notes: This is still the most commonly eaten lunch in my rotation. I think it is a perfect meal, and besides ravioli, it is the meal that reminds me the most of Grandma's house.
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