Simple Supper Salad

1

ABOUT THE RECIPE:

This colorful salad makes an easy first course for supper, but it’s substantial enough to stand front and center for a light lunch served with a cup of soup and/or freshly baked muffins on the side.

Makes 4 servings

2

INGREDIENTS:

SALAD
8 to 12 large leaves romaine lettuce, chopped
1½ to 2 cups thinly sliced red cabbage
2 medium tomatoes, sliced and cut into "half-moons"
8 pimento stuffed queen green olives, quartered
4 to 6 tablespoons chopped walnuts

DRESSING
3 tablespoons extra-virgin olive oil
1½ tablespoons good-quality balsamic vinegar
1½ tablespoons maple syrup
1½ tablespoons Dijon mustard

3

INSTRUCTIONS:

Put the lettuce and red cabbage into a medium-sized bowl and lightly toss with tongs to combine.

Divide the lettuce/red cabbage mixture into four salad bowls or plates. Tuck one-quarter of the tomato slices slightly under the lettuce, arranging it in a pleasing manner around the perimeter of each salad. Top each salad with one-quarter of the olives and one-quarter of the walnuts. Decorate the center of each salad with a small slice of the tomato.

Put all of the dressing ingredients into a small bowl a briskly whisk to emulsify. Drizzle about one-quarter of the dressing over each salad and serve.

Ingredients

Directions

1

ABOUT THE RECIPE:

This colorful salad makes an easy first course for supper, but it’s substantial enough to stand front and center for a light lunch served with a cup of soup and/or freshly baked muffins on the side.

Makes 4 servings

2

INGREDIENTS:

SALAD
8 to 12 large leaves romaine lettuce, chopped
1½ to 2 cups thinly sliced red cabbage
2 medium tomatoes, sliced and cut into "half-moons"
8 pimento stuffed queen green olives, quartered
4 to 6 tablespoons chopped walnuts

DRESSING
3 tablespoons extra-virgin olive oil
1½ tablespoons good-quality balsamic vinegar
1½ tablespoons maple syrup
1½ tablespoons Dijon mustard

3

INSTRUCTIONS:

Put the lettuce and red cabbage into a medium-sized bowl and lightly toss with tongs to combine.

Divide the lettuce/red cabbage mixture into four salad bowls or plates. Tuck one-quarter of the tomato slices slightly under the lettuce, arranging it in a pleasing manner around the perimeter of each salad. Top each salad with one-quarter of the olives and one-quarter of the walnuts. Decorate the center of each salad with a small slice of the tomato.

Put all of the dressing ingredients into a small bowl a briskly whisk to emulsify. Drizzle about one-quarter of the dressing over each salad and serve.

Simple Supper Salad
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