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Four Seasons Italian-Style Salad Recipe


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.


Krusty Smuth writes:

⭐ ⭐ ⭐ ⭐

I thought this was very good, and would probably make it again. I did use flour from a can, and it seems to work. I omitted the tamarind, and i substituted lemonade instead--scrumptious.