Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Vegetable - Mediterranean Salad
Famous Authors (View All Authors)
Salads And Dressings - Vegetable -  Mediterranean Salad Post by :lobnasami Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2179

Click below to download : Salads And Dressings - Vegetable - Mediterranean Salad (Format : PDF)

Salads And Dressings - Vegetable - Mediterranean Salad

1 head green leaf lettuce, torn into bite-size pieces
2 large ripe tomatoes, cut into strips
1/2 cucumber, peeled, diced
1 cup pitted black olives
1/2 small red onion, thinly sliced
4 ounces feta cheese, crumbled
1/2 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
3/4 teaspoon dried oregano, crumbled


Combine lettuce, tomatoes, cucumber, olives, onion and cheese in large bowl. Whisk olive oil, vinegar, garlic and oregano in small bowl until well blended. Season to taste with salt and pepper. Pour dressing over salad and toss to coat evenly.

Serves 4.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Eggplant Salad Salads And Dressings - Eggplant Salad

Salads And Dressings - Eggplant Salad
3 lb. eggplant (the long purple ones) 2 tbs. grated onion 1 or 2 tbs. lemon juice 1 large ripe tomato, skinned and chopped 1/2 pint Olive oil 1/4 tbs wine vinegar 1/2 tsp. oregano salt and pepper Put the eggplants in the oven on a moderate heat and back until they are very soft to the touch and the skin begin to wrinkle. When they have cooled enough to handle them, peel them and remove any seeds. Pound the onion to a pulp with a pinch of salt and then beat in the flesh of the eggplants with
PREVIOUS BOOKS

Salads And Dressings - Vegetable -  Marinated Vegetable Salad By Marlen Salads And Dressings - Vegetable - Marinated Vegetable Salad By Marlen

Salads And Dressings - Vegetable -  Marinated Vegetable Salad By Marlen
Dressing: 2 cups granulated sugar 1 cup cider vinegar 1 Tbl. salt 1 Tbl. dry mustard 1 cup vegetable oil 1 tsp. celery seed 1/2 tsp. Italian seasoning Salad: 1 large head cauliflower, cut into florets 1 large bunch broccoli, cut into florets 4 carrots, thinly sliced 2 cups sliced celery 1/2 cup sliced radishes 2 green onions, thinly sliced 1/2 medium green pepper, chopped 1/2 cup pimento stuffed olives 1 pint cherry tomatoes, halved Boil water, vinegar, salt and dry mustard for 1 minute. Cool. Stir in remaining dressing ingredients. Chill. Toss salad ingredients with cold dressing; cover and chill
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT