Prep 20 mins
Cook 1 hr
This is a great recipe to take to potlucks and picnics: veggies in the bottom of the bowl marinate while the greens on top stay fresh & crispy.
In the Bottom-Of-The-Bowl
- 1⁄2 cup black olives, pitted
- 1⁄2 cup green olives, stuffed
- 1⁄2 cup radish, coins
- 1⁄2 cup carrot, coins
- 1⁄2 cup cucumber, peeled, quartered, sliced
- 1 -2 cup red cabbage, sliced
- 1⁄3 cup oil (see NOTE below)
- 1 1⁄2 tablespoons vinegar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon paprika
- 6 -8 cups lettuce (greens of your choice)
- In a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
- Pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve. NOTE: Olive or canola oil works very well here.
- Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this.
- Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-).
- This should marinate for at LEAST one hour; if marinating longer than a couple hours, pour the dressing over the veggies BEFORE adding the lettuce layer.
- At serving time: toss the salad to mix the veggies and lettuce.
- VARIATIONS: Other veggies can be used or replaced. Try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks.
- MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.
We had this for dinner as it was sandwich night at the hacienda and I needed to spruce up the plates - didn't want to crew to think I was shorting them. I left out the black olives, not a fave here, and added thinly sliced yellow squash and red onion. I minced up some parsley and oregano plus threw a handful of crumbled feta into the dressing before shaking it up. They then felt loved. ;-) The technique is what I like most about this recipe - make salads in the afternoon, have them for dinner and the greens are still crisp. You're pretty clever, Miss Debber. Thanks for sharing!
I followed this salad to the letter but, I have to say, it was bland. My mom and I talked about it, trying to figure out why it had no flavor. I think it needed more spices. Maybe oregano, basil, garlic definitely. I had to add balsamic vinegar to give it some flavor but I don't think I'll be making this again soon. Sorry about that!
I made this for lunch today and it was just right! I halved the recipe and did leave out the radishes(didn't have any). I enjoyed the dressing. Thanks Deb!