This is a basic salad made with romaine lettuce and tomato wedges. I saw this recipe over at Food Tastes Yummy and wanted to try it. As Nancy says, "that when you have a salad dressing that really packs a flavorful punch like this sun-dried tomato pesto dressing, you don't really need to many fruits or veggies in the salad to enhance it in anyway". My husband and I enjoyed this salad so much. Thank you Nancy for sharing it with us.
Roman Tomato and Parsley Salad
1 head of romaine lettuce, cleaned and chopped
1 medium sized tomatoes, sliced into wedges
half an onion, sliced thin (rinsed in cold water to take off the spicy edge)
1/2 cup roughly chopped fresh flat-leaf parsley
Sun-Dried Tomato Pesto Dressing
2 tbsp white wine vinegar
2 tbsp sun-dried tomato pesto
freshly cracked black pepper
coarse salt
1 tbsp light mayo
1/2 tsp granulated sugar
1 small garlic clove, grated finely
3 tbsp extra virgin olive oil
In a large salad bowl, add in all of the salad ingredients and place it into the fridge to get cold until you're ready to serve. In a small bowl, add in all of the ingredients, except the olive oil, and whisk it altogether to incorporate. Then drizzle and whisk in the 3 tbsp of extra virgin olive oil. When you're ready to serve, toss most of the dressing with the salad and taste it first. If you find you need more go ahead and add in the rest. Dressing makes 3/4 cup.
Roman Tomato and Parsley Salad
1 head of romaine lettuce, cleaned and chopped
1 medium sized tomatoes, sliced into wedges
half an onion, sliced thin (rinsed in cold water to take off the spicy edge)
1/2 cup roughly chopped fresh flat-leaf parsley
Sun-Dried Tomato Pesto Dressing
2 tbsp white wine vinegar
2 tbsp sun-dried tomato pesto
freshly cracked black pepper
coarse salt
1 tbsp light mayo
1/2 tsp granulated sugar
1 small garlic clove, grated finely
3 tbsp extra virgin olive oil
In a large salad bowl, add in all of the salad ingredients and place it into the fridge to get cold until you're ready to serve. In a small bowl, add in all of the ingredients, except the olive oil, and whisk it altogether to incorporate. Then drizzle and whisk in the 3 tbsp of extra virgin olive oil. When you're ready to serve, toss most of the dressing with the salad and taste it first. If you find you need more go ahead and add in the rest. Dressing makes 3/4 cup.
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