Summer Salad

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Summer Salad

  • coarsely chop tomatoes (I use the little oval ones (Roma?) that are lots of meat and not much juice)
  • coarsely chop cucumber and green pepper
  • break up walnut halves
  • add chunks of provolone cheese or crumble up feta (or use monterey jack or mozzarella)
  • top with olive oil and balsamic vinegar

I've also added garbanzo beans, cooked and drained black-eyed peas, frozen corn, avocado and/or whatever else looks to be good.

Eat with crusty french bread whenever possible, because that's good to soak up the last of the juice.

lea bob
Mother-of-All
(5/17/01)

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