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Results 1 - 10 of 22 for eastern salad
1/4 teaspoon freshly ground black ... in a large salad bowl or glass bowl. Refrigerate ... set aside until ready to serve. Makes 4-6 servings.
Wash parsley thoroughly, remove stems, ... in a large salad bowl. Dice tomatoes and add ... Serve with pita bread or Romaine lettuce leaf. Enjoy!
Wash and snap beans, cut ... before serving. May be garnished with a few cherry tomatoes. Larger amounts of lemon and oil for a more tart salad.
Cover cracked wheat with boiling ... parsley in a bowl. Mix dressing and pour over salad. Cover and refrigerate at least 1 hour. Yield 6 servings.
For dressing, combine lemon juice, olive oil, garlic and mint. Mix all together and serve. Serves 6.
Preheat oven to 400 degrees. Bake pita bread on cookie sheet until lightly toasted (about 5 minutes). Transfer to large bowl and cool. Add ...
Mix all ingredients, chill and serve. 20 servings may be doubled or tripled.
Cut bread into 1/2 inch cubes. Toast until lightly browned. Let cool. Combine tomato and next 4 ingredients in medium bowl; set aside. ...
Press garlic and combine ingredients in small jar and ... Combine vegetables in salad bowl. Pour dressing over vegetables and toss thoroughly.
Combine first 7 ingredient and ... covered. Prepare the salad ingredients. Toss together with the ... Serve on plates lined with lettuce leaves.
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