| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| Lettuce and other assorted greens | ||
| 2 | Cucumbers peeled and sliced; up to 3 | |
| 1 | Onion sliced thinly | |
| 1 | tb | Capers |
| 1 | tb | Mayo |
| 1 | tb | Chopped dill |
| 2 | tb | Vinegar; (wine, balsami etc..), up to 3 |
| 1 | tb | Olive oil; up to 2 |
INSTRUCTIONS
Here is my favorite green salad. I add some tuna in brine and have a nice lunch suitable for this HOT summer. Combine all mayo, dill, vinegar and oil and toss with vegetables. You can add salt & pepper if you like. Posted to JEWISH-FOOD digest by "shoshana kessel" <[email protected]> on Aug 12, 1998, converted by MM_Buster v2.0l.
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