7 Nov 2010
|Head of lettuce||1⁄2 Medium, washed and chilled|
|Romaine||1⁄4 Bunch (25 gm), washed and chilled (1 Small Bunch)|
|Cauliflowerets||1⁄2 Cup (8 tbs)|
|Halved pimiento stuffed olives||1⁄3 Cup (5.33 tbs)|
|Bottled garlic salad dressing||1⁄3 Cup (5.33 tbs)|
Tear greens into bite-size pieces (about 6 cups).
Place greens in plastic bag.
Add cauliflowerets and olives and refrigerate.
Just before serving, pour salad dressing into bag.
Close bag and shake until vegetables and olives are well coated.
Salad Provence Recipe