Composed Vegetarian Deluxe Salad

• romaine lettuce
• tomatoes cut into bite size chuncks
• olives(your favorite color)
• cucumber slices
• scallions cut into 1/4" slices
• garbanzo beans(canned)
• canned corn
• grated carrot
• red onions diced
• red and green peppers sliced
• cooked potato slices cold
• anchovies(optional)
• 1 C extra virgin olive oil
• 1/4 C red wine (or cider) vinegar
• 1/4 fresh squeezed lemon or lime
• salt
• pepper
• dijon mustard

1. Oversized soup bowls, with a shallow depth, are my favorite way to serve this salad- as a whole meal.
2. The whole idea is to compose the veggies on a base of the lettuce, one cluster of tomato
3. chunks, next to the grren peppers, next to the portion of corn, and so on around the bowl
4. so the beautiful contrast of colors is defined and then topped with a sprinking of the garbanzo beans and anchovies placed on top in X formations.
5. Mix olive oil, vinegar, lemon, mustard, salt and pepper to taste in jar with cover, by shaking, and serve onto salad.
6. This salad is great to add any left over vegtables-green beans, sliced beets, raw or cooked florets of broccoli or cauliflower- it's all in the variety and color of the presentation.
7. Can also add shredded cooked chicken,or tuna fish for the non-vegetarian lovers.

romaine lettuce, tomatoes, olivesyour favorite, cucumber slices, scallions, garbanzo, corn, carrot, red onions, red, cold, extra virgin olive oil, red wine, fresh squeezed lemon, salt, pepper, mustard

Taken from www.epicurious.com/recipes/member/views/composed-vegetarian-deluxe-salad-1206457 (may not work)