SANDRA'S CHILLED ICEBERG WEDGES with TOMATO VINAIGRETTE

A very, very tasty salad option
with an elegant presentation that
you'll impress yourself and your friends with
that'll only take you moments to prepare...

Servings: (4)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

***Salad
4 wedges cold iceberg lettuce (I place them in the freezer for 5 minutes prior to serving)
2 soft boiled eggs, peeled and cut into wedges

***Tomato Vinaigrette (Yields: 1-1/2 cups)
½ cup mayonnaise
2 plum tomatoes, seeded, juiced (or else dressing will be runny), and chopped
1/8 purple onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon whole parsley leaves
Kosher salt and freshly ground pepper to taste

***Garnish
2 teaspoons fresh parsley, chopped
2 teaspoons sun-dried tomatoes packed in oil, drained and finely chopped

METHOD

Place four wedges of lettuce serving plates, and arrange wedges of eggs around them, and set aside.

Place all the Tomato Vinaigrette ingredients in the pitcher of a blender, and puree until smooth.

Spoon Tomato Vinaigrette over lettuce wedges (you'll find that with all the layers you'll need quite a lot of vinaigrette ;-), sprinkle with finely chopped parsley, and sun-dried tomatoes, and then serve. - Enjoy!

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Tip: The Tomato Vinaigrette can be stored in an airtight, covered, container in the refrigerator for up to 3 days. This is also excellent when served as a side sauce for barbequed fish, or as a dip for vegetables and/or torn pieces of sour dough bread!