you know those salads granny would take to church socials? well how cool was she for being raw and not knowing it? teehee (actually my granny did use real yogurt for the dressing) but this is a updated version of a great old idea for potlucks, picnics and such…i’m makin’ an oriental version today!!
1 head romain lettuce, shredded
1 box sliced mushrooms
1 red onion, sliced thin
1 cucumber, sliced thin
1 can raw olives if you have them,
sliced
1 bunch of basil "chiffonade", thats rolled and sliced thin
2 cup tomatoes, chopped
1 clove garlic, minced
¼ cup olive
oil
1 tablespoon lemon juice
1 tablespoon dates, chopped and pitted
1 teaspoon oregano
1 teaspoon salt
3
tablespoon sundried tomatoes, unsoaked
1 avo, add slowly to desired consistency
put lettuce and basil on the bottom of this dish and toss well, then make solid layers of mushrooms(closest to lettuce as they are dry) tomatoes, cucumbes, onions, and olives on top of lettuce, blend dressing( those ingredients start at “2 cups of tomatoes chopped”) place dressing in a solid layer on top of salad, place in fridge for an hour or two until flavors have blended. make the dressing thick so it wont run down into the lettuce and wilt it before you serve. if you have layered it correctly the dressing soaks into the stuff above the lettuce and makes it all yummy! place mushrooms and olives near the top of the layers and the onions under those for better flavor incorporation…. very good!!! ps the dressing is a slight variation on ani phyos marinara sause.
