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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.

Anna


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       Volume I - April 17, 2009

Green Garden Salad

Serves: 8


        

  Download this recipe.

DRESSING:
3/4 cup olive oil
1/2 cup red wine vinegar
2 tablespoons lemon juice, optional
2 teaspoons grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

SALAD:
8 to 10 cups torn salad greens
1 red onion, sliced into rings
1 cucumber, peeled and sliced
2 to 3 tomatoes, cut into wedges
1 green pepper, sliced into rings


In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings.


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