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Greek Caesar Salad
Ingredients
- 3/4 cup (180 mL) light mayonnaise
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1/4 cup (60 mL) fresh lemon juice
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2 cloves garlic, crushed
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1 tsp (5 mL) oregano, crumbled
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1/4 tsp (1 mL) salt
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1/8 tsp (0.5 mL) freshly ground pepper
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8 cups (2 L) torn romaine lettuce
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3/4 cup (180 mL) pitted ripe olives
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1 small red onion, thinly sliced
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1/2 cup (125 mL) shredded dry pack feta cheese
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For the pita croutons:
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2 tbsp (30 mL) olive oil
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1 tsp (5 mL) oregano, crumbled
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1 clove garlic, crushed
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1 pita bread
Directions
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Make the pita croutons: Combine oil, oregano and garlic. Carefully
split pita bread into 2 rounds. Brush oil mixture over both sides of bread rounds. Place on a cookie sheet. Bake at 400 F (200 C) for 5 to 7 minutes or until crisp and golden; cool. Break into small pieces.
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To prepare dressing, whisk together first 6 ingredients (mayonnaise through pepper). Cover and refrigerate until serving.
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Combine lettuce, olives, onion and cheese; toss with dressing. Sprinkle with pita croutons.
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A reader who has a lot of rhubarb in her
yard says she heard that it's toxic if grown and
harvested in warm weather.
We can find no reference anywhere to rhubarb being a
one-harvest wonder when snow is still on the ground. Its
season runs from roughly April to first frost, so if
you have more than one sprout or growth over that
time, even in hot weather, pick it and enjoy.
But keep in mind that there's no mistake the leaves
of rhubarb are indeed toxic (oxalic acid in high concentrations)
and should never be eaten. Just those magnificent stalks.
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