| 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 |
T |
Capers |
| 1 |
T |
Mayo |
| 1 |
T |
Chopped dill |
| 2 |
T |
Vinegar, wine balsami |
|
|
etc.. up to 3 |
| 1 |
T |
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"
<shoshana_k@hotmail.com> on Aug 12, 1998, converted by MM_Buster
v2.0l.
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