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Sunday Salad bonus: Romaine Smoked Clams Salad
1 year ago

This is one of those salads that you save for dinner guests or take to a pot luck dinner because it is very unusual, easy to make and you'll receive a lot of praise!

One whole romaine lettuce stalk

2 cans of smoked clams

1/2 cup of diced red onion

2 large tomatoes diced, remove all the seeds

1 cucumber, peeled, diced, and remove all the seeds

2 banana peppers diced  remove the seeds

2 heaping tablespoons capers

Juice from one lemon

Favorite caesar dressing

Cut off the ends of the romaine lettuce and remove the individual long lettuce leaves.  Leave them in this form.    Rinse and drain the leaves, pat dry, wrap in paper towels and place in the refrigerator to crisp.

Open and drain the clams in a small collander (packed in olive oil but do not rinse)

Once drained of the oil, cut the clams in two and place in a bowl.   Next, add the tomatoes, onion, cucumber, capers and banana peppers.  Toss with one cup of your favorite caesar salad dressing.

Remove the long romaine lettuce leaves from the refrigerator and place a single one on each salad plate. Squeeze lemon juice up and down the lettuce.     Spoon the clam mixture  inside of the leaf.

This yields 6 to 8 servings depending on how generous you are with filling the lettuce leaves.

Serve as a first course.     You won't forget this salad and neither will your guests.    This is an original Diane O recipe.



This post was modified from its original form on 27 Jan, 11:10
1 year ago

I love smoked clams, but I never thought to put them in a salad.  Love capers, too.

1 year ago

Loved smoked clams and this does sound very, very good.  Never would have thought of in a salad, either, Sandy but what better way to use them.  We used to go to the Washington Coast and dig clams and there was a cannery that would smoke them and can them for you or just can them.  We would get half and half.  My Grandparents would spend the full week there digging clams; what fun.

Diane, this is a wonderful recipe.

1 year ago

Girls, give it a whirl!!

1 year ago
Panzanella Salad 

4 plum (Roma) tomatoes, seeded and cubed

1 cucumber, peeled, seeded and diced

1/2 red onion, thinly sliced

1/2 cup cubed fontina cheese

1/2 cup pitted and chopped kalamata olives

2 tablespoons coarsely chopped fresh basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 (1 pound) loaf day-old Italian bread, cubed

 

 

Toss tomatoes, cucumber, onion, fontina cheese, olives, basil, oregano, parsley, salt, and black pepper with olive oil and balsamic vinegar in a large bowl. Allow mixture to rest for 10 minutes.

 

Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Bread salad should be served within 2 hours.

Not necessarily the best "diet" salad, but it is so good.  Just plan your calories ahead...LOL

1 year ago

Linda, don't all those veggies cancel out the effects of the olive oil, cheese & bread?  lol

The salad sounds yummy!

 

I can hardly wait for summer to grow a bumper crop of basil (plus my other herbs).   It's so expensive to buy in the grocery store although 2 Tbs. isn't too bad, but pesto?   That requires quite a lot.  I adore pesto. That's why I make Italian parsley pesto the rest of the year (with walnuts).  Pine nuts are expensive, too.  I use those for adding to salads instead.

1 year ago

This italian bread salad recipe is one I've enjoyed for many years.    The bread cubes soak up the dressing and it is, indeed, delicious!   Thanks, Linda, for posting this!!

1 year ago

Sandy and Diane, I found the recipe for this about 3 months ago and have fixed it twice; even the Grandsons like it.  And Sandy, you bet they do, if it weren't for those veggies can you imagine the calories; they they nullify every single calorie and it is on my "free" list.  LOL

Diane, I kind of thought that you would have a version of this so what do you do that is different or would dress it up some?

1 year ago

Linda, just the way you have written this recipe with one exception:    I do not use balsamic vinegar on this salad.    I use red wine vinegar, olive oil and 1/2 to 1 teaspoon of sugar for the dressing.

1 year ago

I have to make that change as I do think I would like it better.  Thank you, knew you would come through.  LOL

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