Basic Lettuce Salad with Enchilada Chips
Basic Lettuce Salad with Enchilada Chips
I have a few relatively easy salads, but none that everyone eats, because of my family’s pickiness! Here’s the basic salad we serve with our fish course every Friday night. It can be customized per person — leave out tomatoes for one, peppers for another, and the dressing for the third.
2/3 bag lettuce, any type (we use half romaine and half iceberg); 2 large (or 3 small) kirbies, diced; 2–3 large dill pickles, diced; 2 peppers, any color, diced; 1 large or 2 medium tomatoes, diced; 1 tsp each lemon juice and oil (I just pour in a bit of each); a generous sprinkling ground black pepper; salt, to taste.
That’s all — as plain Jane as can be! We like it topped with crushed enchilada chips or Chinese noodles.
—Faigy Grossman
What do you put out as a snack on Yom Tov afternoons when everyone is looking for something salty (think chips)?
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