Wine and Vinegar Green Salad by Linda Mastantuono Van Poperin

Ingredients

2 tomatoes cut into wedges

Red Onion slices

Celery diced with leaves

Lettuce (Butter, Bostin Bib, or the like)

Cucumber – we prefer baby seedless

Additional Veggies we like:  Sweet red pepper, carrots, radishes

In the bottom of a salad bowl, add cut up tomato, onion, celery, carrot.

Once around the bowl with Olive Oil

Healthy Splash (okay, 2 splashes) of Red Wine

Apple Cider Vinegar (amounts below)

Instructions

Salt the bottom of a salad bowl.

Add the prepared "bottom" veggies:  Tomatoes, onions, celery and leaves, carrots

Salt again and stir.

Add Olive Oil

Add 2 splashes of red wine

Stir (slightly muddle)

Add enough Apple Cider Vinegar to almost cover the veggies.  

Stir.

Add more red wine until the color is "right".  See picture

As the dressing sits, put serving utensils over it in the bowl.  (See pictures).   

Pile in lettuce and other veggies like cucumbers and sweet peppers. The crossed serving utensils will keep the  lettuce and soft vegetables from wilting in the dressing.

Can be stored in the fridge, lightly covered, for most of the day.

Take it out about half an hour before serving.

Notes: 

Bottom vs. Top Veggies -  The dressing is made from slightly muddling the bottom veggies with lots of salt.  LOTS OF SALT.  Seriously.   The bottom veggies are tomatoes, onion slices, celery, carrots.  Then pouring olive oil, red wine and apple cider vinegar.  Amounts are approximate, again it’s more about the process and then you can adjust to taste..

This salad is a great big dinner salad because you can make it just about any point in the day and let it sit until you’re ready to serve.