| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
A cos lettuce |
| 10 |
|
Cherry tomatoes |
| 5 |
|
Stoned olives |
| 5 |
|
Spring onions |
| 1/4 |
|
Cucumber |
| 10 |
|
Capers |
| 1 |
tb |
Chopped mint |
| 1 |
tb |
Chopped fresh parsley |
| 1/2 |
|
A lemon; juice of |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
ts |
Herb or wholegrain mustard |
| 2 |
|
Thin slices bread |
| 1 |
|
Garlic clove |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Chopped fresh mint |
INSTRUCTIONS
SALAD
DRESSING
CROUTONS
Pre heat the oven to 350F. To prepare the salad, shred the lettuce, cut the
tomatoes and olives in half, finely chop the spring onions and peel and
dice the cucumber. Put all the salad ingredients in a large bowl and mix
well together.
To prepare the dressing, mix all the ingredients together. To prepare the
croutons, toast the bread slices. Crush the garlic and mix with the oil and
mint. Brush the mixture over the slices of toast. Bake in the oven for 5
minutes. Cut off the the crusts and cut the toast into small squares.
Just before serving, mix the croutons with the salad and pour over the
dressing.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Faith without works is empty – and vica versa.”