BVR: Shredded Romaine Salad

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* Exported from MasterCook Mac *

 

Shredded Romaine Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large romaine lettuce -- washed and dried

1 bunch scallions -- finely chopped

8 radishes (6-8) -- sliced or quartered

hard-boiled eggs (quartered) -- optional

olives -- optional

-- Dressing --

3 tablespoons fresh lemon juice (2 - 3)

-- or red wine vinegar or cider vinegar

1/4 cup extra virgin olive oil

salt -- to taste

3 tablespoons plain nonfat yogurt (2 - 4)

 

1

After washing and drying the lettuce, and if not serving the salad right

away, wrap in a clean dish towel, seal in a plastic bag, and refrigerate

in the vegetable bin of your refrigerator for at least 1 hour.

2

Meanwhile, mix together the ingredients for the dressing and place in

the bottom of your salad bowl.

3

Stack the lettuce leaves and cut into thin chiffonade (see info). Place

in the salad bowl on top of the dressing. Add the scallions and

radishes. Refrigerate until just before serving. Toss with the dressing

and serve, garnished if you wish, with quartered hard-cooked eggs and/or

olives.

 

Advance preparation: The prepared vegetables and dressing will keep,

separately, for several hours in the refrigerator.

 

Makes 4 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 141 Calories; 14g Fat (85%

calories from fat); 2g Protein; 3g Carbohydrate; 0mg Cholesterol; 12mg

Sodium

 

NOTES : Radishes and romaine lettuce go nicely together because of their

compatible crunch and contrasting colors. The romaine is cut into thin

strips here, rather than left whole. The dressing is much simpler than a

vinaigrette, just lemon juice or vinegar, olive oil, and a small amount

of yogurt.

 

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