DON'S POMEROY HOUSE SALAD
This refreshing salad comes from Don's Pomeroy House restaurant in Strongsville, Ohio. It was printed in the R.S.V.P. section of a May 1982 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Low Protein
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine lettuce,spinach and cabbage in large salad bowl.
- Arrange oranges around inside rim of bowl; top oranges with berries.
- Cover salad with bermuda onion.
- Cover and refrigerate until served.
- Toss with dressing of choice at table when ready to serve.
Nutrition Facts : Calories 105.9, Fat 0.9, SaturatedFat 0.1, Sodium 133.5, Carbohydrate 23.1, Fiber 6.9, Sugar 12.2, Protein 6.1
MOM'S SIMPLE SALAD
This is a very simple green salad my mom used to put on the table every night. She was able to get kids who never ate their vegetables to love this salad. I think the secret is in the vinaigrette: it's got the perfect level of acidity to balance out all the greens.
Provided by Naomi Pomeroy
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: In a large bowl, add the lettuce, celery, and tomato. Thinly slice the cabbage. Cut the carrots in half lengthwise, then slice. Shave the radishes on a mandoline. Thinly slice the green tops of the onions. Add everything to the bowl and refrigerate while making the vinaigrette.
- For the vinaigrette: In a jar with a tight-fitting lid, add olive oil, vinegar, ½ teaspoon salt, pepper, and lemon juice. Cover and shake. Spoon vinaigrette from the bottom of the jar onto a piece of lettuce and taste.
- Assemble the salad: Season the chilled greens with ¼ teaspoon salt and a few grinds of pepper. Give the dressing a stir and then drizzle around the outer edge of the bowl. Gently toss with your hands to combine. Taste one more time, adjust seasoning, and serve.
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