Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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Here, crisp lettuce is tossed with ripe tomatoes, potatoes, capers, basil and olives. Tomato juice is the secret ingredient in the dressing.

G. Franco Romagnoli
Source: EatingWell Magazine, May/June 1993

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Recipe Summary test

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Tips

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

Nutrition Facts

130 calories; protein 4.3g; carbohydrates 15g; dietary fiber 3.2g; sugars 3.5g; fat 6.4g; saturated fat 2.4g; cholesterol 11.1mg; vitamin a iu 7183.9IU; vitamin c 17.6mg; folate 131.4mcg; calcium 101mg; iron 1.4mg; magnesium 32.2mg; potassium 555mg; sodium 314.1mg; thiamin 0.1mg.
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
I served this salad in 1993 (this is 2010) and the simple salad and dressing is STILL my favorite. It is low-salt low-calories but MAXIMUM interest with potatoes olives capers basil and a dressing that is all flavor not oily or salty. Read More