Tuesday, July 07, 2009
1-2 bags washed, chopped romaine (dry in salad spinner if you need to do so)
1 pint cherry tomatoes
1 can sliced black olives
About 1 cup shredded 3-cheese blend (Parmesan, Romano and Asiago)
Place romaine in the bottom of a 9x13 (or any rectangular dish), then place the olives over the romaine in the left corner in the form of a square. Starting at the top of the pan, place the tomatoes in a line, then place cheese in about the same amount of space. Alternate the stripes, but make sure to end with the tomatoes so that it resembles a real flag. THUS-- YOU HAVE JUST LEARNED THAT THE AMERICAN FLAG BEGINS WITH AND ENDS WITH A RED STRIPE!
Verdict: This was a nice change up to the mayonnaise (er...Light Miracle Whip) laden salads that are usually served at picnics. This was light and refreshing, so we didn't feel heavy after the meal. Will I make this again? More than likely.
Also--don't let the picture fool you--it really is a pretty salad. I just had people snacking on the tomatoes and and olives before I snapped a picture.