Russell's Recipes

Every quarter, the C.M. Russell Museum features one recipe from our very own C.M. Russell Museum Cookbook (on sale in the Museum Shop). Our cookbook is a wonderful collection of favorite recipes for appetizers, salads, soups, breads, entrees, and of course desserts, submitted by our members.

This quarter's featured recipe is a delicious summer salad!

Moroccan Salad

1 head romaine lettuce, torn
3 oz. salami, very thinly sliced
1 cup garbanzo beans
1 cup black olives, sliced
1 avocado, sliced
1 small red onion, thinly sliced
1 cup feta cheese, cubed
1 tomato, cut in thin wedges

Dressing:
¾ cup olive oil
¼ cup wine vinegar or lemon juice
¼ tsp. salt
¼ tsp. freshly ground pepper
½ to 1 tsp. Dijon mustard

Place in jar and shake until blended.

Assemble salad ingredients in bowl and toss with dressing just before serving. Serves 10.

Recipe submitted by Connie Chenoweth from Luther, Montana.