Amy:
My boss, Beth asked me to do a luncheon for her and I wanted to make a marinated salad but I didn’t want to a traditional one with just the onions, cucumbers and tomatoes. So, I started thinking of what other ingredients would be good with those vegetables and came up with this salad. It was a huge hit and it looked absolutely beautiful served in a trifle bowl. This recipe is very versatile. If you don’t like chick peas use black eyed peas or black beans. If you want to add or omit a vegetable, go for it. This is a great salad to take to a party. Make the day before so all of the flavors can get well acquainted. All of the different colors and flavors are beautiful to the eye and to the belly; this salad is get in my belly good.
The Sister’s Summer Salad
Ingredients for the salad-
2 pounds asparagus, ends removed
1 tablespoon olive oil
Garlic salt, to taste
2 cucumbers, cut in half down middle, seeded and cut in moon shapes
½ red onion, sliced thin
1 15.5 oz can chick peas, drained and rinsed
4.5 oz sliced black olives
10.5 oz sweet golden tomatoes, cut in ½
10 oz cherry tomatoes, cut in ½
½ cup fresh basil, torn
2 teaspoons Italian seasoning
Salt and pepper, to taste
8 oz fresh mozzarella pearls
6 oz. package crumbled feta
½ – ¾ cup Greek or Italian salad dressing
Make the salad-
While your oven is heating to 400 degrees, toss asparagus in olive oil and season with garlic salt. Bake for about 10 minutes or until asparagus is tender or crunchy (however you like it). We like ours still crisp. Get you a large mixing bowl out and put the next 7 items in. Season your salad with fresh basil, salt, pepper and Italian seasoning. This is going to be so good. Add the cheese and toss with the salad dressing. Refrigerate for at least 8 hours before serving. Serve in trifle bowl or glass bowl.
Sass! 