I am always asked to bring the salad to parties. This is everyone’s favorite. You can always add cucumbers and zucchini and regular tomatoes when in season.
Prep Time: approx. 20 Minutes.
Cook Time: approx. 10 Minutes.
Ready in: approx. 30 Minutes.
Makes 12 servings.
- 1 cup blanched slivered almonds
- 2 tablespoons sesame seeds
- 1 head romaine lettuce, torn into bite-size pieces
- 1 head red leaf lettuce, torn into bite-size pieces or 2 bags spring mix
- 1 (8 ounce) package crumbled feta cheese
- 1 (4 ounce) can sliced black olives
- 1 cup cherry tomatoes, halved
- 1 red onion or 1 PA Simply Sweet onion , halved and thinly sliced
- 6 fresh mushrooms, sliced
- 1/4 cup grated Romano cheese
- 1 (8 ounce) bottle Italian salad dressing
Directions
Heat a large skillet over medium-high heat. Place the
almonds in the skillet, and cook, stirring frequently until
lightly browned. When the almonds are beginning to turn, add
sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta
cheese, olives, almonds, sesame seeds, tomatoes, onion,
mushrooms, and Romano cheese. When ready to serve, toss with
Italian dressing (I mix a packet of dry “Good Seasons” Italian Dressing
with balsamic vinegar and olive oil)