A salad made on the spot can be tasty, using whatever you’ve got in the fridge. This unlikely combination of sun-dried tomatoes, shredded carrot, sliced cucumbers, sliced almonds, and black olives surely proved itself.
In a large salad bowl combine the lettuce, cucumber, carrot, cheese, tomatoes, olives, almonds, basil, scallions.
1 head leaf lettuce, 1 cucumber, 1 carrots, 2 oz pepper jack cheese, ⅓ cup sundried tomatoes (julienned), ¼ cup sliced black olives, ¼ cup sliced almonds, 2 tablespoon fresh basil (chopped), 1 green onion
In a small jar combine add the vinegar, salt, and pepper, then add the oil. Shake well to combine.
½ cup olive oil, ½ cup red wine vinegar, salt, black pepper
Allow diners to serve themselves, serving the dressing on the side.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.