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

Three Lettuce Salad Recipe

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This recipe for Three Lettuce Salad, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Kuberski


2 tablespoons olive oil or salad oil
2 tablespoons red wine vinegar
1 to 4 cloves garlic, minced
1/8 teaspoon salt

2 cups torn romaine lettuce
2 cups torn leaf lettuce
2 cups torn butter lettuce
1 (11-ounce) can mandarin oranges, drained
1 cup seedless red grapes (or green grapes), halved
1/3 cup toasted slivered almonds
Red onion, thinly sliced and rings separated

Combine the olive oil or salad oil, vinegar, garlic and salt. Cover and shake until well blended. Chill until serving time.
In a large salad bowl, combine the romaine, leaf and butter lettuce. Add the mandarin oranges, grapes and as much red onion as you like.
To serve: Pour the dressing on top of the salad; toss to coat. Sprinkle the almonds on top.
Options: One small avocado, peeled and sliced; spinach instead of one of the other greens.
Almonds: Toast on a cookie sheet, 300 to 350 degrees for 7 to 10 minutes (approximate time, watch so they don't get too brown), turn with a spatula.

Number Of Servings:
Number Of Servings:
Makes 6 servings




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