Big Texas Salad

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Big Texas Salad

1/2 head Romaine lettuce

Other crunchy greens such as iceberg, chicory, escarole, spinach, or

a combination, equal to half the amount of Romaine

3 firm ripe tomatoes

1 medium red onion

2 ripe avocados

Lemon juice

6 canned artichoke hearts

1 green bell pepper

1 red bell pepper

4 celery stalks

1 broccoli stalk

2 hard-boiled eggs

Texas Vinaigrette (see recipe)

1/2 cup fresh-grated Parmesan cheese

Place the greens in a large wooden bowl. Cut the tomatoes into

wedges; peel and slice the onion and separate it into rings; peel the

avocados, cut them into slices and dip in lemon juice to prevent

discoloration; cut the artichoke hearts into quarters, cut the green

and red bell peppers into rings; slice the celery into thin

diagonals; separate the broccoli into small flowerets, peel the

stalk, and slice it into shallow diagonals; cut the eggs into

eighths. Add the prepared vegetables to the greens. Dress with Texas

Vinaigrette, toss, then toss again with Parmesan cheese. Makes 6

servings.

Texas Vinaigrette

1/3 cup cider vinegar

3 large garlic cloves, crushed

2 teaspoons dry mustard

1/3 cup Worcestershire sauce

2 heavy dashed Tabasco

1 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

1 1/2 cups vegetable oil

Combine all ingredients except the oil and whisk well. Slowly add the

oil, whisking all the while, until the dressing emulsifies. Makes 2

1/2 cups.

Source: Miss Ruby's American Cooking by Ruth Bronz, 1989

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.