Suki Salad Recipe

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Suki Salad

Susan Charthaigh

By
@AuntSue42

I have a "thing" about lettuce. Head lettuce is about as nutritious as water and most green leaf substitutes taste horrible to me so when I make salad, lettuce is more of a garnish.

You won't find any dressing here either. I'm a firm believer in letting the hard bits do the talking and let the blanket of goo stay in the refrigerator.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
25 Min
Method:
No-Cook or Other

Ingredients

1/3 c
fresh romaine hearts, washed well and chopped fine
1
celery stalk, diced
1 large
tomatoes, beefsteak, washed well, large chop
1/3 small
sweet onion, diced
1/2 can(s)
garbanzos, drained
1 Tbsp
sunflower seeds, salted
2 Tbsp
feta cheese, small pieces
1/2
cucumber
1/4 can(s)
chopped black olives
1/4 c
red/yellow/orange bell peppers diced

Step-By-Step

1The bell peppers can be any combination of colors, or just one if you like. Get the sweet onion as mild as you can find. I use Walla Walla Sweet onions but they're hard to find even in the middle of the Walla Walla Valley--sniff the onion and the less you can smell the milder it is.
2The tomatoes are cut with the skin on but remember to wash well, as pesticides cling to the skin.
3The feta will come in larger clumps so you'll have to cut it down to size.
4once each ingredient is prepped, put them all in a bowl, toss, and serve.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tags: For Kids, Healthy
Hashtags: #lettuce, #salad