 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
My wife grows herbs in our tiny city garden, relates Roger Burch of Cuddebackville, New York. I use oregano and mint to season this refreshing unique salad I created. Ingredients:
4 cups torn curly endive, belgian endive and/or escarole |
1/4 cup chopped red onion |
24 pimiento-stuffed olives |
2 tablespoons olive oil |
1 tablespoon red wine vinegar |
3 tablespoons minced fresh oregano or 3 teaspoons dried oregano |
1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 ounces crumbled feta cheese |
Directions:
1. In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese. Yield: 4 servings.
|
|