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Appetizer Salad

Southern.Crockpot's picture
Ingredients
  Ripe tomatoes 4 Large, peeled
  New potatoes 4 Large, boiled
  Avocado 1
  Lemon 1 , freshly squeezed
  Green pepper 1 , seeded and blanched
  Lettuce head 1
  Wine vinegar 1 Tablespoon
  Olive oil 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Onion 1 Small, cut into thin rings
Directions

GETTING READY
1. With a small paring knife, make a small cross on the stem end of the tomatoes.
2. In a large bowl, pour enough boiling hot water to cover the tomatoes completely.
3. Add the tomatoes to the boiling water for 2 minutes then drain in a colander.
4. Using a sharp paring knife gently peel skin from tomato starting from the small slashes made at the stem end.
5. Halve the tomatoes, squeeze out seeds and cut into wedges.
6. Peel potatoes and slice thickly.
7. Peel avocado, remove pit and in thick rings. Sprinkle lemon juice over slices to prevent discoloration.
8. Slice pepper into thick strips.
9. Wash lettuce leaves in cold water, drain and pat dry on paper toweling.

MAKING
10. In a bowl, combine wine vinegar, olive oil and generous pinch of salt and freshly ground black pepper. Whisk until well blended.
11. In a large bowl, combine all the prepared vegetables.
12. Pour the dressing over the vegetables and toss until well coated.
13. Chill salad until ready to serve.

SERVING
14. Line salad plated with lettuce leaves.
15. Heap the marinated vegetables over the bed of lettuce.
16. Drizzle remaining dressing over salad
17. Garnish with onion rings.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Spanish
Course: 
Appetizer
Dish: 
Dressing, Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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