Grandfather’s Salad
Print recipe| Serves | 8 |
| Prep time | 8 hours |
| Dietary | Vegan, Vegetarian |
| Meal type | Salad |
| By author | Eugene Thomas (my grandfather) |
Ingredients
- 2 celery stalks (cut into 1/4 inch dice)
- 3 green onions (cut thinly on the diagonal)
- radishes (thinly sliced, to taste (I used 5))
- 1 red, yellow, or orange bell pepper (cut into 1/4 inch dice)
- 1/4 teaspoon each of celery salt, onion salt, and garlic salt (or use garlic powder & onion powder plus 1/4 teaspoon of salt-I didn't have onion or garlic salt)
- 1 head of iceberg lettuce or 2 hearts of romaine
- 1 Large tomato (diced)
- 1 avocado (cut into chunks (optional))
- red wine vinegar
- neutral tasting oil (My grandfather used vegetable oil; I use grapeseed. You could also use canola.)
- salt & pepper (to taste)
Note
"Prep time" includes several hours of inactive time when the vegetables are marinating in the refrigerator.
Directions
| Step 1 | |
| The morning prior to serving the salad, combine the cut green onions, celery, pepper, and radishes with the celery, garlic, and onion salt. Toss to thoroughly combine. Cover and refrigerate until time to make the salad (the salt will draw the juices out of the cut vegetables). | |
| Step 2 | |
| When you are ready to serve the salad, cut the lettuce into bite-sized pieces. Rinse and dry thoroughly and place into the serving bowl. Add the marinated vegetables, tomato, and avocado. | |
| Step 3 | |
| Add oil, vinegar, salt, and pepper to taste and toss thoroughly (I just keep tasting the salad and adding things until I like the flavor). | |
