Tricolor Ribbon Salad Recipe
Tricolor Ribbon Salad
1 head romaine lettuce
1 small sweet red pepper
1 small orange or yellow sweet pepper
1 medium sized Vidalia onion, sliced
3/4 cup mayonnaise
3 tablespoons Nakano Original Seasoned Rice Vinegar
1 tablespoon sugar
1 pint strawberries, sliced thin
Cut stalk end from head of Romaine lettuce, pull lettuce leave apart and wash to be sure all dirt is removed. Roll together (tightly) 3 or 4 lettuce leaves at a time and cut rolled leaves into 1 inch strips, until whole head is cut. Lettuce will look like long ribbons, place in large mixing bowl.
Remove ends from sweet peppers, cut in half length wise and remove seeds from peppers. Slice peppers in thin slices. Peel and slice onion. Toss together in mixing bowl Romaine cut leaves, pepper slices and onion slices.
Prepare dressing by mixing mayonnaise, vinegar, sugar and sliced strawberries. Pour dressing over salad and stir gently to coat vegetables.
Makes 5 to 6 servings.
Recommended: A good cook book does not have to be fancy or complicated. This greens cook book from Amazon 'easy-peasy' green salads. As always I suggest that you check with your library before you buy a cook book.
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