Greek Salad
INGREDIENTS:
1 Head romaine lettuce; cored,
-torn bite-siz
3 Green onions; slivered
-lengthwise
1/4 c Fresh dill; snipped, packed
2 Hard-boiled eggs
3 Lemons
1/4 c Extra virgin olive oil
Salt; to taste
1 1/2 c Cannellini Beans - Master
-Recipe
4 oz Feta cheese; crumbled
1 Head romaine lettuce; cored,
-torn bite-siz
3 Green onions; slivered
-lengthwise
1/4 c Fresh dill; snipped, packed
2 Hard-boiled eggs
3 Lemons
1/4 c Extra virgin olive oil
Salt; to taste
1 1/2 c Cannellini Beans - Master
-Recipe
4 oz Feta cheese; crumbled
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE.
Combine the lettuce, green onions and dill in a large salad bowl.
Peel the eggs and chop them, then add to the salad. Squeeze the juice from 2 of the lemons; you should have about 1/3 cup. (Squeeze more if necessary; reserving at least 1/2 lemon.) Pour the lemon juice and 1/4 cup olive oil over the salad; toss well and taste. Add more lemon juice and/or oil if desired. Season well with salt.
Divide the salad among four dinner plates. Place a bread slice on each plate alongside the salad and spon the beans evenly over the bread. Squeeze the juice from the remaining lemon (or half lemon) over the beans; sprinkle the feta over the beans and serve.
NOTES : This is a meal all by itself. Follow with Chocolate-Dipped Dried Apricots and Biscotti with coffee.
Combine the lettuce, green onions and dill in a large salad bowl.
Peel the eggs and chop them, then add to the salad. Squeeze the juice from 2 of the lemons; you should have about 1/3 cup. (Squeeze more if necessary; reserving at least 1/2 lemon.) Pour the lemon juice and 1/4 cup olive oil over the salad; toss well and taste. Add more lemon juice and/or oil if desired. Season well with salt.
Divide the salad among four dinner plates. Place a bread slice on each plate alongside the salad and spon the beans evenly over the bread. Squeeze the juice from the remaining lemon (or half lemon) over the beans; sprinkle the feta over the beans and serve.
NOTES : This is a meal all by itself. Follow with Chocolate-Dipped Dried Apricots and Biscotti with coffee.