Wash three heads of romaine lettuce, and tear into pieces, discarding the tough spines and outer leaves. In food processor fitted with slicing blade, thinly slice three large carrots and one large crisp apple. Pile in middle of salad.
Christmas Party Salad
Make dressing and refrigerate. In a Mason Jar place:
¼ c. olive oil
¼ c. fresh squeezed lemon juice (1-2 lemons depending on juiciness. Don't scrimp here.)
2 tbs. sugar
2 tsp. oregano (or to taste.)
Sprinkle of salt and pepper (to taste)
Shake dressing until well combined and sugar dissolved. Refrigerate until ready to dress salad, shake again. Drizzle slowly and thickly over the whole salad especially the cut fruit. (Lemon juice keeps the apples and pears fresh.) Don’t toss until serving. I have transported this salad 2 hours away!
3 heads romaine lettuce washed, dried and torn
1 large honey crisp or similar apple, cored and quartered (Braeburn ok too)
3 large carrots, peeled
1 large ripe Bartlett pear
Cheddar, shredded (I use sharp Wisconsin)
One bottle (5.75 oz) manzanilla olives, drained
½ c chopped walnuts
(optional) ¼ c dried cranberries (or pomegranate seeds –I used the seeds of ½ a large pomegranate.)
In large flat bowl, place torn romaine lettuce – I remove the spines of the outer leaves. Cut apple and pear into rough quarters, remove cores. Slice, thinly, in Cuisinart fitted with slicing blade, or mandoline, carrots and apple. Pile into middle of salad. Cut pear into small slices lengthwise and arrange around pile of carrot and apple as if they were spokes of a wheel. Place cheddar (shredded by hand or in Cuisinart) on pile of carrots and apple. Sprinkle nuts and cranberries/seeds on top of the whole salad. Place olives around the corners of the bowl. Pour the dressing over the whole, especially the cut fruits.
(I put the squeezed lemon halves in a bowl of water and microwave until well boiled. Then clean the walls and top of the microwave with a paper towel. Microwave will be clean and smell great, as will your kitchen!)