Total Time
20mins
Prep 20 mins
Cook 0 mins

From "An Armenian Evening", Good Food Magazine, October 1986. Prep time does not include chilling time. Posted for ZWT 4.

Ingredients Nutrition

Directions

  1. Whisk oil, vinegar, lemon juice, garlic, salt, and pepper together in small bowl or shake in jar with tight-fitting lid. Let stand until ready to serve.
  2. Tear romaine and chicory into bite-size pieces; place in large salad bowl. Add remaining ingredients except vinaigrette.
  3. Just before serving, toss salad to combine. Whisk or shake vinaigrette to blend. Pour vinaigrette over salad and toss to coat. Serve at once.

Reviews

(1)
Most Helpful

This is a nice garden salad and really could be varied based on what is in season. I made a few changes in procedure, but did follow the recipe. I added the dill & parsley to the dreessing ingredients since they were so finely chopped. I also added 1 t. of sugar to the dressing mixture. I think I will play with the dressing a bit to match our personal preferences, but I will make the salad again. Thanks Jackie! Made for ZWT4.

Susie D June 14, 2008

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