A traditional garden salad dressed with bold familiar flavors of red: 
sweet, sour and spicy!

Serves 6

5 T. corn oil

2 T. plus 2 t. white vinegar

2 T. brown sugar

1/4 c. ketchup

2 garlic cloves, peeled and finely chopped

1 t. finely chopped sweet onion

2 t. sweet paprika

1/8 t. black pepper

1/4 t. salt plus to taste

1 head romaine lettuce, washed, crisped and torn into bite-size pieces, about 6 cups

2 fresh slicing tomatoes, cut into 3/4 inch cubes

1/2 cucumber, cut in half from tip to tip, then sliced crosswise into 1/8 inch slices (unpeeled)

1 handful thinly sliced fresh sweet onion rings

8 radishes, thinly sliced

freshly ground black pepper

In medium-sized bowl combine first 9 ingredients, up to and including salt. Stir briskly with fork till thickened. Adjust for salt, if needed, then pour into jar with tight-fitting lid. Refrigerate till ready to use.

To assemble: Place lettuce, tomatoes, cucumber, onion and radishes into large bowl. Sprinkle with freshly ground black pepper, and toss to evenly distribute ingredients.

Spoon salad into individual bowls. Remove dressing from refrigerator. Shake well and drizzle over salads. Do not toss. Serve at once.

Notes: This salad is refreshing, crisp, sweet, tart and spicy: a delightful combination. Serve with potato and vegetable on the same plate for a complete meal, or serve with any bean dish. Salad and beans go especially well together–kind of like stuffing and cranberry sauce.

By Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!