Free Recipe Mediterranean Salad
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Mediterranean Salad Recipe
Small head red-leaf lettuce
Or radicchio
8 To 12 boiled shrimp, or
1 sm Can tuna, preferable importd
Packed in olive oil-optional
2 md To 3 ripe tomatoes, cut into
Wedges
1 Cucumber, peeled and sliced
1/2 Red or yellow pepper, sliced
1 bn Radishes, sliced
1/4 c Scallions, chopped
4 oz Feta cheese, cubed
2 To 3 hard-cooked eggs, slice
4 oz To 6oz Gaeta or Kalamata
Olives
4 oz To 6 oz arugula
Fresh herbs, chopped, basil,
Mint, tarragon, or oregano,
Plus sprigs for garnish
1/4 c Pine nuts, toasted (See note
Capers
Vinaigrette (recipe follows)
Juice of 1 lemon
Mediterranean Salad Preparation
Create outer edge of salad with cups of red leaf lettuce or radiccio and make inner bed with softer leaves. Place shrimp in center. or tuna, if using. Arrange vegetables and cheese in rows by overlapping different colored items and hard-cooked eggs. Add olives. Arrange arugula between rows. Sprinkle salad with fresh herbs, toasted pine nuts, and capers. Garnish at each end with brances of mint or basil. Drizzle with vinaigrette. Squeeze a fresh lemon over salad at the table. Makes 4 serving. NOTE: To toast pine nuts, spread on a cookie sheet and roast in a 325-F oven for about 5 minutes, shaking often, or until nuts turn golden. VINAIGRETTE: In a bowl, whisk together 2 tablespoons wine or balsamic vinegar, 1 teaspoon fresh tarragon and 1 crushed garlic clove. Add 3/4 cup fruity olive oil slowly, whisking all the while. Add salt and pepper to taste. Per serving: Calories 622 Fat59g Cholesterol 180mg Sodium 1, 407mg Percent calories from fat 82% Dallas Morning News 9/25/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #007 From: BobbieB1@aol.com Date: Sun, 5 Jan 1997 14:21:12 -0500
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Mediterranean Salad?
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