|Wine Country Cooking|
|by Joanne Weir|
Acclaimed chef Joanne Weir captures the fresh flavors of Napa and Sonoma in this lushly photographed cookbook.
1 - 10 of 48 for mediterranean salad
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Add wine vinegar ... with the other salad ingredients. Serve this ... Feta. If you enjoy the taste of anchovies and olives they also go well in this salad.
Wash and peel ... Sprinkle pitted black olives over the top and serve. Variation: Crumbled goat cheese may also be tossed on top of the salad, if desired.
Cut Spinach Leaves ... bowl for a salad. Mix together ... 30-60 minutes or overnight. Top with croutons and serve. Makes a quick, healthy salad! Enjoy!!
Measure 4 cups water in large kettle, add onion, carrots, leeks or scallions, thyme, bay leaf, parsley, peppercorns and salt to taste. Bring to boil ...
In food processor ... mix. Roll cheese cubes in remaining basil to coat. Add to salad and sprinkle with oregano. Toss lightly. Serve at room temperature.
Cook mixed vegetables ... and chill. Mix with olives, scallions and cauliflower. Make dressing, dress salad and let marinate about 1 hour before serving.
Combine the ingredients ... olives, onion, salami and pepper to taste. Toss salad and sprinkle feta cheese on top. Chill until serving. Makes 6 servings.
Cook the potatoes in boiling salted water in a medium pot until tender but firm, about 15 minutes. Cooking time will vary according to the size of ...
Put walnuts in ... and walnuts in salad bowl. Add dressing ... tablespoon white wine vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon coriander.
Combine ingredients. Leave salad in refrigerator overnight. Serve chilled. Makes 6 servings.
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