Islander Salad (Insalata isolana)

From EatingWell: May/June 1993 — Subscribe Now!

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

Islander Salad (Insalata isolana) Recipe

6 servings

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

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

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.
Whisk together tomato juice, oil and vinegar in a small bowl. Season with salt and pepper. Pour over the salad and toss.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin A (116% daily value), Vitamin C (52% dv), Folate (36% dv).

1 Carbohydrate Serving

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