| Caribbean Cheese and Vegetable Salad 3 large, very ripe tomatoes, chopped 1 medium cucumber, peeled, seeded and chopped 1 medium green bell pepper, chopped 2/3 cup chopped canned hearts of palm 1 medium red onion, finely chopped 1 cup shredded Monterey Jack cheese Dressing (see below) Red-leaf lettuce leaves Minced parsley, preferably flat-leaf Dressing 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 1 teaspoon minced fresh oregano or 1/4 teaspoon dried leaf oregano 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 teaspoon Tabasco sauce 1/2 cup olive oil In a 4-quart bowl, combine tomatoes, cucumber, bell pepper, hearts of palm, onion and cheese. Cover and refrigerate until ready to serve. Before serving, gently toss vegetable mixture with dressing. Line 4 to 6 plates with lettuce leaves. Spoon salad over lettuce. Garnish with parsley. Makes 4 to 6 servings. To make dressing: In a 3-quart bowl, whisk lemon juice, red wine vinegar, oregano, sugar, salt, pepper and Tabasco until combined. Add olive oil in a slow, steady stream, whisking until slightly thickened. |
Picnic Basket From Kim of Kim's Whim
