Ingredients
romaine lettuce
tomatoes cut into bite size chuncks
olives(your favorite color)
cucumber slices
scallions cut into 1/4" slices
garbanzo beans(canned)
canned corn
grated carrot
red onions diced
red and green peppers sliced
cooked potato slices cold
anchovies(optional)
1 C extra virgin olive oil
1/4 C red wine (or cider) vinegar
1/4 fresh squeezed lemon or lime
salt
pepper
dijon mustard
Preparation
Oversized soup bowls, with a shallow depth, are my favorite way to serve this salad- as a whole meal. The whole idea is to compose the veggies on a base of the lettuce, one cluster of tomato chunks, next to the grren peppers, next to the portion of corn, and so on around the bowl so the beautiful contrast of colors is defined and then topped with a sprinking of the garbanzo beans and anchovies placed on top in X formations. Mix olive oil, vinegar, lemon, mustard, salt and pepper to taste in jar with cover, by shaking, and serve onto salad. This salad is great to add any left over vegtables-green beans, sliced beets, raw or cooked florets of broccoli or cauliflower- it’s all in the variety and color of the presentation. Can also add shredded cooked chicken,or tuna fish for the non-vegetarian lovers.
