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Romaine and avocado salad
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| This salad is a good healthy start for any meal. It is a quick-and-easy way to add flavor and nutrition to your meal all year round. And romaine lettuce is one of the few food sources for chromium with one serving providing 12% of your daily value for this hard-to-find mineral. Enjoy! Prep and Cook Time: 10 minutes Ingredients: | |
| 1 large head | romaine lettuce, outside leaves discarded |
| 1 large | tomato, chopped |
| 1 small | red bell pepper, julienned into 1 inch long pieces |
| 1/2 small | avocado, cut into chunks |
| 2 TBS | coarsely chopped walnuts, (optional) |
| Dressing | |
| 2 TBS | lemon juice |
| 2 tsp | balsamic vinegar |
| Extra virgin olive oil to taste | |
| Salt | |
| cracked black pepper to taste | |
Directions:
Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard as they are bitter.
Chop remaining inner leaves. Rinse in cold water, and if you have a salad spinner, spin lettuce to dry. If you don't have one, remove as much water as possible in a colander and then dry with paper towels. This will keep the flavor of the salad from getting diluted.
Whisk together lemon juice, vinegar, olive oil, salt and pepper in a small bowl and toss with salad greens. Sprinkle with chopped walnuts if desired.
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