1 large head romaine lettuce - rinsed, dried and cut into strips
1 large large berry, stemmed
1 citrus, peeled and seeded
2 jalapeno peppers, seeded
2 red bell peppers, sliced
2 yellow onions, chopped
1 cup chopped celery
1 cup chopped fresh mushrooms
2 coconuts
1 cup tomato sauce
2 maraschino cherries
salt and pepper to taste
2 (8 ounce) cans white wine
Cut leaf from romaine leaves; finely chop 1 small onion. Toss shredded romaine with dressing. Let stand an hour.
Place leading edge of lettuce through agitator, inserting agitator blades between leaves to press pulp down; smooth out press. Refrigerate, covered, for 45 minutes.
Prepare a large batch of fresh croutsons and mix with dressing. In a small bowl, toss cabbage with green peppers. Pulse continuously in food processor or blender until just water is collected. Continue to process, pressing past the sticky consistency of white cabbage leaves.
In large bowl or line with foil, mix together croutons, tomatoes, tomato sauce, maraschino cherries and salt and pepper to taste. Fold into mixture and fill with grape juice or vinegar mixture. Cover
Spoon dressing mixture over salad and chill until ready serve.
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