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|Recipe contributed by Trudy Thelander
- 2 tablespoons extra virgin olive oil
- 2 handfuls roughly torn romaine (Cos) lettuce leaves
- 1 1/2 tablespoons lemon juice
- 2 fresh Roma tomatoes - cut into 1/2-inch rounds
- 1/2 clove garlic - minced (crushed)
- 1/2 green pepper (capsicum) - julienne
- 1/4 teaspoon sea salt
- 1/4 small red onion - thinly sliced
- 1/4 teaspoon freshly ground black pepper
|Mix together the olive oil, lemon juice, garlic, salt and pepper in a small bowl. Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving.
Variations: There are lots of possible additions to this basic salad, but keep in mind that it should remain a simple and light salad to accompany a meal. Toss through some garlic-rubbed croutons or a handful of chopped toasted nuts (like walnuts, pine nuts or hazelnuts), finely chopped capers, olives, sun-dried tomatoes or chopped anchovies, or a small amount of shaved or crumbled cheese. Servings 2.
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