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Summer Vegetable Salad

Ingredients
  Anchovy fillets 3 , mashed
  Vinaigrette 1⁄4 Cup (4 tbs)
  Butter crunch lettuce/Butter head lettuce 1 Small, torn into small pieces
  New potatoes 1 Pound, well scrubbed, pricked with a fork
  Whole cherry tomatoes 8 Ounce, trimmed of stems
  Sugar snap peas/Snow peas 4 Ounce, trimmed
  Sweet onion 1 Small, thinly sliced into half rounds (Walla Walla or Vidalia)
  Pepperoni 3 Ounce, thinly sliced
Directions

MAKING
1. In a saucepan, boil the potatoes in salted water, reduce heat, and simmer for about 8 minutes until tender; drain.
2. To make the dressing: Combine the anchovies and vinaigrette.
3. In a salad bowl, arrange lettuce in a salad bowl and heap potatoes with tomatoes.
4. Sprinkle onions, peas, and pepperoni over all.

SERVING
5. Drizzle with the dressing, toss gently, and serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Interest: 
Summer, Healthy
Ingredient: 
Vegetable
Cook Time: 
15 Minutes
Servings: 
4

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