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113 calories per serving view nutrition facts
4 servings
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| Salad | |||
| 1 | each | romaine lettuce | torn |
| 1 | each | scallions, spring or green onions | chopped |
| 1/2 | each | green bell pepper | diced |
| 1 | stalk | celery | |
| 1 | each | granny smith apples | diced |
| 1/4 | cup | walnuts | toasted |
| Dressing | |||
| 2 | large | tomatoes | ripe |
| 1/8 | cup | almonds | toasted |
| 2 | tablespoons | lemon juice | |
| 1 | tablespoon | olive oil | |
| 1 | teaspoon | hungarian paprika | |
| 1 | x | salt and black pepper | to taste |
Combine salad ingredients in a large salad bowl. Set aside.
Wash tomatoes and place in a blender or food processor.
Process until smooth.
Add the remaining ingredients and process until the almonds are smooth and the rest of the ingredients have been well blended.
Check the seasoning.
Place in a glass jar and refrigerate until ready to serve.
Toss prepared salad with dressing.
You may not need to use it all.
Serve with lots of fresh Italian home-made bread for a refreshing main dish salad in the summer.
VARIATION: Substitute pine nuts for the walnuts in the salad.
Add a couple of mushrooms if so desired.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 23% | Vitamin C | 49% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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