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