| 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" <shoshana_k@hotmail.com>
on Aug 12, 1998, converted by MM_Buster v2.0l.
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