"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.

Contributor:  
Contributor:  
Julie Kuberski

Category:
Category:

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

Salad:
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

Directions:
Directions:
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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