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suki salad

17 Pinches
AuntSue36 avatar
Horseheads, NY
Updated on Dec 5, 2013

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.

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

Ingredients

  • 1/3 cup 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 garbanzos, drained
  • 1 tablespoon sunflower seeds, salted
  • 2 tablespoons feta cheese, small pieces
  • 1/2 - cucumber
  • 1/4 can chopped black olives
  • 1/4 cup red/yellow/orange bell peppers diced

How To Make suki salad

  • Step 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.
  • Step 2
    The tomatoes are cut with the skin on but remember to wash well, as pesticides cling to the skin.
  • Step 3
    The feta will come in larger clumps so you'll have to cut it down to size.
  • Step 4
    once each ingredient is prepped, put them all in a bowl, toss, and serve.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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