carol e
05-11-2006, 11:40 AM
1 cup blanched slivered almonds
2 tablespoons sesame seeds (I don't always use these.)
*1 head romaine lettuce, torn into bite-size
pieces
*1 head red leaf lettuce, torn into bite-size
pieces
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
1/4 cup grated Romano cheese
**1 (8 oz) bottle Italian salad dressing
*I use packaged romaine (sometimes pkg also has 1 other type of lettuce) to cut prep time.
** Zesty Italian/Free Zesty Italian are our favorites.
1. 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.
2. In a large salad bowl, combine lettuce with almonds, sesame seeds, tomatoes, onion, and Romano cheese. When ready to serve, toss with Italian dressing. (Use dressing sparingly, according to taste.)
2 tablespoons sesame seeds (I don't always use these.)
*1 head romaine lettuce, torn into bite-size
pieces
*1 head red leaf lettuce, torn into bite-size
pieces
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
1/4 cup grated Romano cheese
**1 (8 oz) bottle Italian salad dressing
*I use packaged romaine (sometimes pkg also has 1 other type of lettuce) to cut prep time.
** Zesty Italian/Free Zesty Italian are our favorites.
1. 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.
2. In a large salad bowl, combine lettuce with almonds, sesame seeds, tomatoes, onion, and Romano cheese. When ready to serve, toss with Italian dressing. (Use dressing sparingly, according to taste.)