| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Almonds, Lowfat, Meatless |
8 |
Servings |
INGREDIENTS
| 1 |
bn |
Spinach; washed, trimmed and crisped |
| 1/2 |
|
English cucumber; thinly sliced |
| 2 |
|
Tomatoes; cut into wedges |
| 1 |
|
Green bell pepper; cut into strips |
| 1 |
|
Red bell pepper; cut into strips |
| 24 |
|
Greek olives; or as desired |
| 3/4 |
c |
Whole natural almonds; toasted * |
| 1/4 |
lb |
Crumbled feta cheese |
|
|
Three Herb Dressing * |
INSTRUCTIONS
Toss all ingredients except feta cheese with Three Herb Dressing. Arrange
on serving platter. Top with crumbled cheese to serve.
Servings: 8
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
* See separate recipe.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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