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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - July 25, 2008

Greek Salad

Serves: 8


  Download this recipe.

Lemon Dressing: see recipe below
7 ounces spinach, torn into bite-size pieces (5 cups)
1 head Boston lettuce, torn into bite-size pieces (4 cups)
1/2 cup crumbled feta cheese (2 ounces)
4 medium green onions, sliced (1/4 cup)
24 pitted ripe olives
3 medium tomatoes, cut into wedges
1 medium cucumber, sliced

1. Make Lemon Dressing.

2. Toss dressing and remaining ingredients.

Lemon Dressing
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Shake all ingredients in tightly covered container.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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