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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was over at Lizzy's for lunch the other day and she served this salad with Lizzy's Amazing Dressing at her luncheon. Lizzy's Amazing Dressing. I just could not get over how great it was as all the vegetables were sliced micro thin on the Mandolin and served on the side. Ingredients:
1 cup tomato |
1/2 cup red pepper |
1/2 cup yellow pepper |
1/2 cup red onion |
1/2 cup onion (walla walla) |
1 cup avocado |
1/2 cup radish |
1 cup crabapple |
3 cups romaine lettuce (torn into pieces, loosely in cup) |
3 cups iceberg lettuce (torn into pieces, loosely in cup) |
1/2 cup parmesan cheese (grated) |
Directions:
1. Clean and dry lettuce the night before if possible or in the morning and put back into the crisper wrapped with a dampened paper towel.
2. Just before serving on the thinnest setting available on the Mandolin slice all the vegetables and crabapples except the avocado slice the avocado into desired slices.
3. Onto a platter put all vegetables, avocados and crab apples into sections and serve lettuce in a bowl separately.
4. This salad can be served with the dressing all ready introduce with the vegetables or can be served 1/2 & 1/2 some of vegetables in the salad with the dressing all ready tossed with the remaining vegetables, avocados and fruit on the side we prefer the 1/2 & 1/2 style and topped with the grated cheese.
5. This salad can of course be reduced or increased to almost any size!
6. Serve with Lizzy's Amazing Dressing.
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