COOKING UTENSILS NEEDED
Can drainer/strainer (for olives)
Airtight container (ie. Tupperware)
1 head of Iceberg and/or romaine lettuce
2 cups of salad greens
½ can black olives (whole small pitted)
¼ small red onions
Wash lettuce and dry in colander or salad spinner. Place lettuce and salad greens in large bowl. Cut the tomatoes into quarters or eighths depending on their size and add to bowl. You can peel or not peel a cucumber. Slice it thinly and add to bowl. Drain a half a can of black olives (pour off only half of juice) and spoon olives to bowl. Slice a ¼ of a small red onion and add to bowl. Add salad dressing, then toss and serve. Place remaining olives and juice into airtight container and store in fridge.
Note: This is a VERY versatile recipe. Remove any ingredient or add others like thinly sliced radish, broccoli, artichoke hearts or hard boiled eggs (sliced or chopped).
The Drunken Chef (Russ)