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Sandy's Canlis' Special Salad More Recipes Like This


Ingredients: Metric Units
Salad
2 heads Romaine lettuce
2 peeled tomatoes, chunked
1 lb. cooked bacon, crumbled
1 c. croutons
1/4 c. chopped green onion (scallions or spring onions)
1/2 c. Romano cheese, freshly grated

Dressing
5 Tbsp. lemon juice
3/4 c oil
1 egg (see food safety note)
1/2 tsp. pepper
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. mint
Directions:
Shankllin Family Recipe
How to Peel a Tomato
In a small saucepan, bring water to a boil - deep enough that the tomato can be submerged. Slice an X at the non-stem end of the tomato, just deep enough to get through the skin. When the water is boiling, dunk the tomato in the boiling water for 10-30 seconds. Remove from the water and the skin should come right off. If it doesn't, back into the water with it for a few more seconds.

The Salad
Cut Romaine into bite sized pieces. Toss romaine with tomatoes, bacon. Top with croutons, green onions, and romano cheese.

The Dressing
Combine lemon juice, oil, egg, pepper, sall, oregano and mint.

Use fresh mint if you can. Substitute 1/4 c. egg substitute for eggs if the salmonella risk gives you pause. Stir vigorously to comine all dressing ingredients.

Toss dressing with salad greens immediately before serving.

One of Aunt Sandy's favorites.
Note on food safety: Substitute Egg Beaters (since they're pastuerized) for the raw egg in the dressing and eliminate the salmonella risk.
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Contributed on: and modified on Sunday December 23rd, 2007