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Marinated Vegetable Salad
Prep time:
15 minutes, plus standingCook time:
none“A platter of spaghetti and meatballs along with this salad was Grandma's Wednesday night special.”
Ingredients
Serves 6
- 3 1/2 tablespoons white-wine vinegar
- 2 tablespoons minced fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon granulated sugar
- 6 tablespoons olive oil
- 2 medium tomatoes
- 1/3 cup each pitted green olives and Italian- or Greek-style black olives
- 1 small head leaf lettuce
- 1 small head curly endive
- 2 small heads Belgian endive
Directions
1
For dressing, place vinegar, basil, salt, black pepper and sugar in a food processor container. Add oil, with motor running, in slow steady stream until oil is thoroughly blended.
2
Cut tomatoes into wedges. Combine tomatoes and green and black olives in a medium bowl. Add dressing; toss lightly. Cover and let stand at room temperature to blend flavors, stirring occasionally, about 30 minutes.
3
Rinse leaf lettuce and curly endive; drain well. Core Belgian endive and separate leaves; rinse and drain well. Refrigerate greens until ready to assemble the salad.
4
To serve, layer leaf lettuce, curly endive and Belgian endive leaves in large, shallow serving bowl. Remove tomatoes and olives with slotted spoon and place on top of greens. Spoon remaining dressing over salad. Serve immediately or cover and refrigerate up to 30 minutes.
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Grandma's Secret Tip
Grandma's Secret Tip
To Grandma, green salads weren't just a sideshow. She took great care to make them as appealing as the main course. At the market, Grandma chose only crisp heads of lettuce. To keep the lettuce fresh longer, she washed it as soon as possible under cold water. After drying it in a salad spinner, Grandma stored the lettuce loosely wrapped in paper towels in a sealed plastic bag in the refrigerator for up to 1 week.
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