This salad is easy to make, very flavorful, and is an attractive dish to take to picnics and other summertime gatherings. The wonderful, rich dressing makes this salad a meal.
- Romaine lettuce
- Iceberg lettuce
- Lollorosso lettuce
- Salad dressing
- Parmesan cheese
- Cherry tomatoes
STEP 1 : PREPARE THE INGREDIENTS
Wash the fresh produce. Break the all the lettuce into bite sized pieces and refrigerate in a bowl of water for 20 minutes. Cut the cherry tomatoes into halves. Cut the paneer into thick strips, marinate it with the marinade. Cut the bread into cubes.
STEP 2 : COOK THE PANEER AND TOAST THE BREAD
Heat 2 tablespoons of oil in a pan. Saute the paneer for 3 minutes or until golden brown on either sides. Heat the oven to 160 C and place the bread on a baking tray and bake for 6 minutes or until golden brown and toasted (If an oven is not available, shallow fry the bread pieces).
STEP 3 : ASSEMBLE THE SALAD
In a large bowl add the cherry tomatoes and paneer. Take the lettuce out of the refrigerator strain the water, and add the lettuce to the bowl. Add the salad dressing, and toss well.
STEP 4 : PLATE THE DISH
Transfer the salad into two bowls. Garnish with the toasted bread cubes and parmesan cheese. Devour!