My mom and I wanted a salad side dish to serve with our lunch and I remembered that the latest issue of Taste of Home had some fresh salads listed in it. I found a recipe that I had bookmarked in my own magazine so we decided to give this one a try. Although I liked this recipe, it certainly wasn't my favorite salad recipe I've ever made. And my brother, Mike, strongly expressed his dislike for this salad. He said, "You know I like all the recipes you make, but this one is awful." :( Sorry to disappoint! I definitely did not hate this recipe, but since it wasn't one of my favorites, I probably wouldn't make it again.
2 romaine hearts, torn
2 tablespoons olive oil
3/4 cup chopped fresh cilantro, mint, sorrel and/or lemon balm (I used cilantro)
3 green onions, thinly sliced
1/2 cup plain Greek yogurt
1 teaspoon lemon juice
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas
3 tablespoons pistachios (I used candied almonds)
3 lemon wedges
Place romaine in a large bowl; drizzle with oil and toss to coat. Add herbs and onions; toss to combine. Whisk the yogurt, lemon juice, salt, nutmeg and pepper; add to romaine mixture and toss to coat. Transfer to a serving platter. Top with garbanzo beans and pistachios. Squeeze lemon wedges over the top. Serve immediately.
Place romaine in a large bowl; drizzle with oil and toss to coat. Add herbs and onions; toss to combine. Whisk the yogurt, lemon juice, salt, nutmeg and pepper; add to romaine mixture and toss to coat. Transfer to a serving platter. Top with garbanzo beans and pistachios. Squeeze lemon wedges over the top. Serve immediately.
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