Sunday, January 16, 2011
Crisp lettuce salad
Chopped Romaine lettuce
5-10 olives chopped
1/4 cup sliced almonds
1/2 cup grated carrot
3-4 sun dried tomatoes (optional)
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon salt
freshly cracked black pepper
2 teaspoon chopped parsley leaves (optional)
1. In a large bowl combine lettuce, olives, almonds, carrot, and dried tomatoes.
2. Take a bowl and mix lemon juice, garlic, salt, pepper, and whisk in olive oil and keep aside.
3. Add the chopped parsley to the vinaigrette and drizzle over salad before serving.