Real Recipes From Real Home Cooks ®

suki salad

Recipe by
Susan Sackinger
Horseheads, NY

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.

yield 2 serving(s)
prep time 25 Min
method No-Cook or Other

Ingredients For suki salad

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

How To Make suki salad

  • 1
    The 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.
  • 2
    The tomatoes are cut with the skin on but remember to wash well, as pesticides cling to the skin.
  • 3
    The feta will come in larger clumps so you'll have to cut it down to size.
  • 4
    once each ingredient is prepped, put them all in a bowl, toss, and serve.
ADVERTISEMENT
ADVERTISEMENT