Leon Salad

Leon Salad:

1 head of romaine lettuce, or two romaine hearts, washed, dried and
thinly sliced (about 8-12 cups worth)

1/4 pound of thinly sliced salami cut into 1/2 inch pieces

1/4 pound thinly sliced provolone, cut into 1/2 inch pieces, optional
(you can replace with more salami)

1 to 1 1/2 cup of black olives thinly sliced

 8 ounces of cherry tomatoes, halved

 1 cup of basil, washed, dried, torn or cut into

small pieces

 1 1/2 cups of canned or homemade chickpeas, drained and rinsed if canned

1/2 or 1 red onion, thinly sliced

3/4 cup to 1 cup of Everyday Salad Dressing,

1. Place the prepared lettuce in a large bowl. As you chop and slice
the rest of the ingredients, add right into the bowl.

2. When ready to serve, toss with desired dressing and serve right away.

Everyday Salad Dressing

I make large batches of this salad dressing and use it for a wide
variety of dishes. It’s one of our favorites and very multi-purpose.
I’ve used and enjoyed it for years now.

* * * Yield: 1 1/3 cups * * *

1/3 cup of raw apple cider vinegar

1 cup of extra virgin olive oil

2 tablespoons prepared mustard (Eden’s organic

brown mustard or a Dijon style mustard )

3 smallish garlic cloves, peeled and finely minced

or put through a garlic press

1/2 teaspoon each of dried thyme and basil

1 1/2 teaspoons salt

Combine ingredients in a Mason jar with a plastic storing lid and
shake vigorously to combine. Or, whisk in a small bowl and place in a
container to store.

Variations: Lightly Sweetened: Add 2 teaspoons to 2 tablespoons

of honey (to taste) to tame the tang.

With Anchovies: For added flavor and nutrition blend 3 anchovies with
the apple cider vinegar in a blender until smooth. Remove from blender
and combine with the rest of the ingredients.

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