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Vanita's Insalata Verde

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“This salad is so refreshing and colorful! I found it in a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York State) back in the early 1970s. The original recipe called for 2 oz. of anchovies, but since my family doesn't like their texture, I substituted anchovie paste so I didn't lose their great flavor! (Putting this in the Mid Atlantic region due to the wonderful Italian influence on the cooking of that part of the USA).”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Tear Romaine and leaf lettuce into bite size pieces and place in a large salad bowl.
  2. Cover with remainder of vegetables.
  3. Refrigerate until serving time.
  4. Whisk together olive oil, tarragon vinegar, anchovie paste, parsley, basil and salt in a small bowl.
  5. When ready to serve, drizzle dressing over salad ingredients.
  6. Toss to coat.
  7. Serve.

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