NEW ORLEANS SOAKED SALAD
This is an old fashioned salad that I found years ago and have been serving with cajun food. It should be made at least 3-4 hours in advance so the flavors can all meld together. The lettuce stays crisp and the dressing and tomatoes create a nice sauce that is good sopped up with french bread.
Provided by djshapiro2001
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
- Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
- Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
- To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.
Nutrition Facts : Calories 226.5, Fat 20.7, SaturatedFat 2.9, Sodium 346.8, Carbohydrate 9.7, Fiber 3.6, Sugar 4.2, Protein 3.4
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