suki salad
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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
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1/3 cfresh romaine hearts, washed well and chopped fine
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1celery stalk, diced
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1 lgtomatoes, beefsteak, washed well, large chop
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1/3 smsweet onion, diced
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1/2 cangarbanzos, drained
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1 Tbspsunflower seeds, salted
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2 Tbspfeta cheese, small pieces
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1/2cucumber
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1/4 canchopped black olives
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1/4 cred/yellow/orange bell peppers diced
How To Make suki salad
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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.
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2The tomatoes are cut with the skin on but remember to wash well, as pesticides cling to the skin.
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3The feta will come in larger clumps so you'll have to cut it down to size.
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4once each ingredient is prepped, put them all in a bowl, toss, and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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