Islander Salad (Insalata isolana)

http://www.eatingwell.com/recipes/islander_salad_insalata_isolana.html

From EatingWell:  May/June 1993

Here, crisp lettuce is tossed with ripe tomatoes, potatoes, capers, basil and olives. Tomato juice is the secret ingredient in the dressing.

6 servings | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

• 1 small red onion, thinly sliced
• 1 head crisp lettuce, such as romaine or iceberg, washed and torn into bite-sized pieces (10 cups)
• 1 large ripe tomato, cored and cut into wedges
• 2 small new potatoes, cooked and cubed
• 1 tablespoon chopped fresh basil
• 1 tablespoon drained capers, rinsed and chopped
• 6 black olives, preferably Sicilian, pitted and chopped
• 1/2 cup crumbled ricotta salata, (see Note) or feta cheese (2 ounces)
• 2 tablespoons tomato juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red-wine vinegar
• Salt & freshly ground pepper, to taste

Preparation

1. Cover onions with very cold water in a small bowl and let soak for 10 minutes. Drain the onions and place them in a salad bowl, along with lettuce, tomatoes, potatoes, basil, capers, olives and cheese.
2. Whisk together tomato juice, oil and vinegar in a small bowl. Season with salt and pepper. Pour over the salad and toss.

Nutrition

Per serving : 108 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 6 mg Cholesterol; 12 g Carbohydrates; 5 g Protein; 3 g Fiber; 159 mg Sodium; 498 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 fat

Tips & Notes

• Note: Ricotta salata, a firm, salted ricotta, can be found at well-stocked cheese shops and Italian markets.