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"The belly rules the mind."--Spanish Proverb

Allegro Salad Recipe

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This recipe for Allegro Salad is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head romaine lettuce, torn bite size
1 large Belgian endive, core, cut bite size
1 fennel bulb, halve lengthwise, slice thin crosswise
4 hearts of palm, sliced thin
3 scallions, sliced thin
2 tomatoes, see, chop coarse
1 red pepper, slice thin
1 green pepper, slice thin
1 carrot, halve lengthwise, slice thin
1 small red onion, slice thin
1/3 cup pine nuts, toasted
1/4 cup plus 2 tbsp. olive oil
2 tbsp. red wine vinegar
1 tsp. minced garlic
salt and pepper to taste
1/4 cup blue cheese, crumble
Directions:
Directions:
In a large bowl, combine romaine, endive, fennel, hearts of palm, scallions, tomatoes, red and green peppers, carrot, onion and refrigerate until well chilled.

Mix oil, vinegar, garlic, salt and pepper. Add cheese and pine nuts to salad and toss with dressing.
Number Of Servings:
Number Of Servings:
8+

 

 

 

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