| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 1 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Schwartz Basi |
| 1/4 |
ts |
Schwartz Ground Black Pepper |
| 1/4 |
ts |
Salt |
| 6 |
lg |
Lettuce leaves |
| 3 |
|
Tomatoes – sliced |
| 3 |
oz |
Cucumber – sliced; (75g) |
| 1 |
sm |
Onion – cut into thin rings |
| 10 |
|
Black olives – halved and stoned |
| 6 |
oz |
Feta cheese; Cheshire or |
|
|
; Wensleydale cheese |
|
|
; cut into 1/2 inch |
|
|
; (1.2cm) cubes |
|
|
; (175g) |
INSTRUCTIONS
Place the oil, vinegar, Basil, Pepper and salt in a screw topped jar and
shake to combine. Arrange the lettuce leaves on a large plate.
Lay the tomatoes and cucumber alternately in a ring around the edge.
Scatter the onion rings, olives and cubes of cheese in the centre. Shake
the dressing again and pour over the salad to serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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