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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Every Super Bowl spread needs a refreshing salad to counterbalance the array of must-have dips, cheesy snacks, and meaty mains. Because the elements of this are all chopped, it's a salad that's easy to toss, easy to serve, and best of all, easy to eat. Ingredients:
2 tablespoons white wine vinegar |
1 teaspoon sugar |
1 small shallot, minced |
1/3 cup olive oil |
1 medium head romaine, chopped (4 to 6 cups) |
1 seedless cucumber, diced (3 1/2 cups) |
1 pint grape tomatoes, halved (1 3/4 cups) |
1 red bell pepper, diced (1 1/2 cups) |
2 celery stalks, halved lengthwise and finely chopped (1 cup) |
3 carrots, finely chopped (1 3/4 cups) |
1 small red onion, finely chopped |
1 cup pitted black olives, halved (suit yourself whether you prefer the medium california black olivesa 6-ounce canor kalamata olives) |
Directions:
1. Whisk together vinegar, sugar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, then add oil in a stream, whisking until combined well.
2. Toss remaining ingredients with dressing.
3. Season salad with salt and pepper.
4. Cooks' Notes: Dressing can be made 1 day ahead and chilled, covered. Vegetables and lettuce can be chopped 1 day ahead and stored separately while being chilled in a sealable plastic bag lined with a damp paper towel.
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