We have some amazing lettuce plants that have been growing in our garden for a couple years now. They are a mixed variety and have surprisingly survived the winter. So we are lucky enough to enjoy garden lettuce as early as May.
One of the lettuce plants has a very strong, spicy taste. The other has more of a nutty flavor. They are a great alternative to the flavorless lettuce sold in the grocery stores. To most people they look like giant weeds over taking our garden, but to us they are an overgrown bundle of crisp, green, salad bliss!
The other night when I had to decide what to make 20 minutes before dinner I made a quick trip to the garden and created this quick and delicious meal. What I like about it is you don't feel heavy after eating these potatoes. It's a light summer dish and goes excellent with refreshing lemon water or icy lemonade.
Chopped Garden Salad
4 cups chopped dark green lettuce
1 cup feta cheese
1 cup chopped tomatoes
1 cup avocados (chopped or sliced)
1/4 cup chopped fresh basil
1/2 cup chopped green onions
1/4 cup olive or canola oil
1/2 cup rice vinegar
2 Tbsp water
1/4 tsp salt
1/2 tsp sugar
2 Tbsp fresh basil leaves
1/4 tsp paprika
dash of ground pepper
dash of onion powder
Blend in a blender for 15-20 seconds. Toss into salad.
1 Tbsp canola oil
4-6 red potatoes chopped into wedges
2 Tbsp fresh chopped basil leaves
1/4 tsp onion powder
dash of salt to taste
dash of fresh ground pepper
Boil potatoes for 10 minutes until tender. Heat skillet to medium temperature and heat oil. Cook potatoes with other ingredients for 6-8 minutes. Serve with chilled salad.