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Full Online Book HomeLearning KitchenSalads And Dressings - Greek Salad
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Salads And Dressings - Greek Salad Post by :WCarmier Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2016

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Salads And Dressings - Greek Salad

4-6 lettuce leaves
small piece of cucumber
2 small tomatoes
4 scallions
black olives, pitted(preferably Kalamata)
2 tbsp. olive oil
2 tsp. wine vinegar
4 oz. feta cheese
chopped fresh mint and oregano

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3 pounds red boiling potatoes 2/3 cup olive oil 1 garlic clove 1/4 cup red-wine vinegar 1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish 1 red onion, halved lengthwise and sliced thin lengthwise 2 pounds fresh green beans, trimmed and cut into 1-inch pieces 24 Kalamata or Nicoise olives, pitted and halved Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the
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1 head iceberg lettuce, torn into bite size pieces 1 small carton cherry tomatoes (about 12 if fresh picked) 3 medium tomatoes, cut into 1/8ths 1 English cucumber, well scrubbed and thinly sliced 2 regular cucumbers, well scrubbed and cut into 1/4 inch slices 3 medium carrots, well scrubbed and cut into julienne strips or *pennies* Toss everything together until well *mixed* Serve individual servings and have several dressings on hand so each person can satisfy their own tastes.
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