Summer Vegetable Salad Recipe
Summary
Cooking Time15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Anchovy fillets - 3 numbers, mashed | ||
| Vinaigrette | 1/4 Cup (16 tbs) | |
| Butter crunch or butter head lettuce - 1 number, small head, torn into small pieces | ||
| New potatoes - 1 pound, well scrubbed, pricked with a fork | ||
| Cherry tomatoes | 8 Ounce | |
| Whole sugar snap or snow peas - 4 ounces, trimmed | ||
| Walla Walla or Vidalia sweet onion - 1 number, small, thinly sliced into half-rounds | ||
| Pepperoni | 3 Ounce, thinly sliced | |
Directions
MAKING
1. In a saucepan, boil the potatoes in salted water, reduce heat, and simmer for about 8 minutes until tender; drain.
2. To make the dressing: Combine the anchovies and vinaigrette.
3. In a salad bowl, arrange lettuce in a salad bowl and heap potatoes with tomatoes.
4. Sprinkle onions, peas, and pepperoni over all.
SERVING
5. Drizzle with the dressing, toss gently, and serve at room temperature.
1. In a saucepan, boil the potatoes in salted water, reduce heat, and simmer for about 8 minutes until tender; drain.
2. To make the dressing: Combine the anchovies and vinaigrette.
3. In a salad bowl, arrange lettuce in a salad bowl and heap potatoes with tomatoes.
4. Sprinkle onions, peas, and pepperoni over all.
SERVING
5. Drizzle with the dressing, toss gently, and serve at room temperature.
Chef
