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          SUSAN BENVENUTO KRETCHMER

 

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Susan’s Salad 

I don't think much about my salad but I guess it is somewhat unusual.  I add lots of fresh herbs in season (or even buy them in the winter).  It makes a big difference.  If you only want to use one type of lettuce, use romaine.  It is better tasting than iceberg and crispier than the red or green curly lettuces.  If you want to incorporate some red curly lettuce or any other kind of lettuce, that's OK, but keep romaine as the basis of this salad to ensure crispiness and flavor.  I make this salad whenever my family gets together because my sister looks forward to it so much.  


       INGREDIENTS
  • 1/2 head romaine lettuce
  • 1/2 head iceberg or other favorite
  • 1/2 red onion sliced
    (or I use Vidalia in season)
  • 1/2 (large chunk) of Feta cheese crumbled
  • 1 cucumber peeled and sliced
  • 2 scallions - chopped
  • 1 cup of small black pitted olives
    (if I have them)
  • tomatoes - I use grape or plum tomatoes in winter; garden tomatoes in season
  • 1 carrot - peels
  • fresh herbs chopped -
    basil, parsley, chives, rosemary, ++??
  • olive oil & red wine vinegar or same mixed with envelope of Good Seasons Italian

The key to this salad is the fresh herbs, the feta, and the layering. Build the salad like you would build any casserole, adding some of each item to each layer except the tomatoes, olives, and carrot which go on top with an extra portion of feta. This means you don’t have to toss the salad and everyone gets some of all the flavors. The carrot is mostly decorative. I use a potato peeler and make "peels" or strips for the top of the dish. I serve the dressing on the side.  If you are a confidant salad maker and you expect that all of the salad will be eaten at that sitting, you can pour the olive oil and red wine vinegar over the top right before serving.  I usually serve the dressing on the side.  This way the leftover salad stays fresh for another day instead of getting soggy!

Serves 4 - 6

Note: It is worth asking for feta at you local supermarket or grocer. It is a mild, somewhat salty Greek cheese that crumbles and permeates this dish. I don’t know of a substitute. It is easily found in New Jersey so I hope that holds true elsewhere.

 

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[ Recipe Home Page ] [ Chicken Recipes DVD ] [ Summer Side Dishes DVD ] [ Soup Recipes DVD ] Susan's Recipes ] Cooking Videos ] Cookbook Reviews ] BBQ London Broil ] Breakfast Strata ] Chicken Capraro ] Chicken Diane ] Clam Chowder ] Colorado Marinade ] Crostini/Bruschetta ] Debbie's Onion Soup ] German Potato Salad ] Guacamole Dip ] Irish Fruit Cake ] Italian Pot Roast ] Judi's Fruit and Dip ] Jungle Juice ] Kathleen's Lasagna ] Pumpkin Chiffon Pie ] Rhoda's Pesto ] Savory Chicken ] Shrimp Fra Diablo ] Spicy Jim's Recipes ] Susan Pork Chops ] [ Susan's Salad ] Summer Daze ] Vegetable Soup ] Wally Dip ] Wokin' Good ] Recipe Links ]  [ Recipe Search & Site Map ]

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