| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Syrian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Head romaine lettuce |
| 1 |
|
Cucumber — thinly sliced |
| 5 |
|
Radishes — thinly sliced |
| 1 |
|
Red bell pepper — seeded |
|
|
And sliced |
| 1 |
|
Green bell pepper — seeded |
|
|
And sliced |
| 2 |
lg |
Tomatoes — cut into wedges |
| 2 |
|
Scallions — chopped |
| 1 |
sm |
Red onion — sliced |
| 3 |
oz |
Feta cheese — sliced or |
|
|
Crumbled |
| 1/2 |
c |
Fresh parsley — stem, |
|
|
Coarsley chopp |
|
|
Several black olives |
| 2 |
tb |
Capers — optional |
|
|
Dressing—– |
| 1/4 |
c |
Olive oil |
|
|
Juice of one lemon |
| 1 |
tb |
Wine vinegar |
| 1 |
|
Garlic clove — pressed |
|
|
Salt to taste |
|
|
Fresh-ground black pepper to |
|
|
Taste |
|
pn |
Dried mint |
INSTRUCTIONS
Rinse the roamaine, tear it into bite-sized pieces, and put in salad bowl.
Arrange other vegetables attractively over the romaine,topping with the
feta, parsley, olives and capers. Combine the dressing ingredients and
drizzle over the salad.
Recipe By : Sundays at Moosewood
From: [email protected]: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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