Autumn desert salad

Photo: samandthedunes

2 servings

1 head of romaine lettuce
1 carrot
½ cup mini-onions in vinegar
½ red onion
1 pepper
1 lime

3 tbsp. tangerine flavored olive oil
1 tbsp. balsamic vinegar
1 tsp. oregano
1 tsp. garlic powder
1 clove of garlic, minced
Salt and pepper

Separate romaine leaves and chop the carrots, onion and pepper. Combine everything in a big serving bowl. Add mini-onions. Pour dressing over salad before serving. Top of with freshly pressed lime juice.

Posted on November 20, 2011, in Cooking lab and tagged , , . Bookmark the permalink. Leave a comment.

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