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FareShare Gazette Recipes -- May 2008 - G's

 

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Greek Style Salad a la Doug

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* Exported from MasterCook *

Greek Style Salad a la Doug

Recipe By : Doug I.
Serving Size :   Preparation Time :0:00
Categories : Volume 11-05 May 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound new potatoes -- (500 g)
[red or white your choice. I did white.]
2 leeks -- white and
tender green parts only
1/4 cup extra virgin olive oil
3 tablespoons lemon juice -- freshly squeezed
1 tablespoon balsamic vinegar
1 cucumber -- (6 inches long)
sliced across into 1/4-inch rounds
1/2 cup artichoke hearts -- sliced in two
4 hard cooked eggs -- quartered
6 ounces feta cheese -- chopped
12 pitted black olives -- cut in half

Cook potatoes in salted water until done but still firm; peel, slice into
1/4-inch pieces.

Cook well-washed leeks in salted water; simmer for a few minutes only,
remove and slice into rounds, then dry in towel.

Mix well the olive oil, vinegar, lemon juice, salt and freshly ground black
pepper to taste.

Blend in carefully the potatoes, leeks, cucumber, and add the cheese and
olives.

This was a terrific salad and was a complete meal. Marie added a loaf of
her soda bread to go along with it. Dessert was strawberries drizzled with
balsamic vinegar and Splenda. I was told that I could make that again! And
of course, I will!

Cheers, Doug on Vancouver Island

---> Yummy! A Greek potato salad. No sprinkle of hot pepper? <G>
A hint on hard-cooked eggs: if you hate peeling them and appearance is not
an issue try cooking them by poaching until the yolks are firm in one of
those little egg poacher gadgets that keep the white all neatly tucked up
around the yolk rather than boiling them in the shell. This can also be
done in a small muffin pan if you have a deep-sided frying pan with a lid.
H.

Contributed to the FareShare Gazette by Doug; 30 May 2008.
www.fareshare.net


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