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| Recipe
name: Mediterranean Salad |
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| Recipe
by: Trudy Thelander |
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| History: This simple salad makes a delicious side dish for any type of Mediterranean cuisine - including Greek, Italian, Spanish, Provencal, Moroccan or Turkish. |
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| Description: A selection of Mediterranean-style vegetables tossed with a lemon and olive oil dressing. |
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| Preparation
time: about 10 minutes |
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| Serves: 2 |
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| Amount/Measure/Ingredient:
2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon juice
1/2 clove garlic - minced (crushed)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 handfuls roughly torn romaine (Cos) lettuce leaves
2 fresh Roma tomatoes - cut into 1/2-inch rounds (you can also use regular tomatoes and cut them into wedges)
1/2 green pepper (capsicum) - julienne
1/4 small red onion - thinly sliced (you can vary this amount depending on how much you like raw red onions)
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| Preparation:
Mix together the olive oil, lemon juice, garlic, salt and pepper in a small bowl. Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving.
Variations: There are lots of possible additions to this basic salad, but keep in mind that it should remain a simple and light salad to accompany a meal. Toss through some garlic-rubbed croutons or a handful of chopped toasted nuts (like walnuts, pine nuts or hazelnuts), finely chopped capers, olives, sun-dried tomatoes or chopped anchovies, or a small amount of shaved or crumbled cheese.
Photo of recipe: http://www.mediterrasian.com/delicious_recipes_med_salad.htm
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| Reformatted
from a recipe submitted to Good Cooking © '2005 by Good
Cooking, Inc.
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