Thursday, March 3, 2016


This is the traditional salad my mother-in-law, Marie Casazza, Big Mamma, Mamaw, Aunt Theresa, Uncle Buddy, Aunt Geraldine, and Aunt Angie served with any type of pasta with a red sauce. It is so refreshing and delicious. They served mostly Iceberg lettuce but Romaine has more calcium, 3 times the amount of Vitamin K and folate, and over 10 times the amount of vitamin A. They both equal in taste, calories, fiber, and crunch. . .so why not switch up?

1 bunch Romaine lettuce
A few thin slices red onion
A few thin slices English cucumber, unpeeled or a regular cucumber, peeled

Salad Dressing
1 t (5 ml) white wine vinegar
1 t (5 ml) fresh lemon juice
6 T (90 ml) extra-virgin olive oil
Salt and freshly ground black pepper

Chop the Romaine lettuce and place in a salad spinner and completely rinse and then spin dry.
Pour into a salad bowl and add the red onion and cucumber slices.

In a small bowl or jar fitted with a lid, add the vinegar, lemon juice, and olive oil.
Season to taste with salt and pepper.
Whisk or shake vigorously to combine and pour over salad.
Toss the salad very well to combine and divide between two salad plates.
You can add a little more freshly ground black pepper to each plate, if desired, before serving.

Serves 2

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