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Judy Garland's Favorite Salad

Tori Avey
  • 20 minutes
  • Serves 3

INGREDIENTS

2

hearts of romaine (chopped)

1

endive (sliced)

1 cup

chopped watercress leaves (they have a peppery taste-- if you are not a fan of strong peppery flavors, feel free to omit)

3

carrots (peeled and grated)

2

celery stalks (diced)

2

tomatoes (cored and diced)

1/2 cup

olives (pitted and quartered)

1/2 cup

peas, frozen or fresh (if fresh, steam lightly then chill, if frozen let thaw under cool running water)

1/2 cup

olive oil

1/4 cup

vinegar (I used champagne vinegar)

1 tsp

salt (I used 1 1/2 tsp)

1 tsp

sugar (I used 2 tsp for a slightly sweeter dressing)

1 tsp

paprika

1/2 tsp

minced fresh garlic