Romaine Salad with Lemon Caper Dressing


Michelle prepared a salad to go with the Pasta with No Cook Sauce for the South Arm Older Adults Cooking Club.

IMG_1385

We left out the radicchio from the recipe because it’s not in season.

Tips:

  • You can store the salad mix and dressing separately and mix a smaller portion just before serving. It should last several days in a plastic bag in the fridge.
  • If you are making your own salad mixes in ziploc bags, or cutting up lettuce ahead of time, place a paper towel in the ziploc bag. It reduces moisture and you can keep the greens from wilting for several days if stored this way.

Ingredients

  • 6 cups chopped Romaine lettuce
  • 2 cups shredded radicchio or thinly shredded cabbage
  • 1 small sweet onion (red or white), thinly sliced
  • 1/2 cup crumbled feta cheese
Dressing:
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced sweet onion
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon drained, rinsed capers
  • 1/4 teaspoons each; salt and pepper
  • 1/4 teaspoons sugar

IMG_1350

Source: this recipe is adapted from Canadian Living: Eat Right

Makes 8 side salads


Instructions

IMG_1376In a small food processor or blender, puree parsley, onion, olive oil, lemon juice, capers, salt, pepper and sugar until smooth and creamy.
IMG_1385In a salad bowl, combine Romaine, raddichio and onion.
Sprinkle with feta cheese. Toss with dressing just before serving.

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