"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Snap Green Salad Recipe

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This recipe for Snap Green Salad, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Kleinman
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dressing
1/4 c balsamic vinegar
1/2 c olive or canola oil
1 pkg sweet 'n low
1 tsp Dijon mustard
1/2 tsp minced garlic or 1 clove

Salad
Fancy greens
small package of walnuts
1-2 cups frozen snap peas (defrosted and drained), or fresh
grape tomatoes (optional)
feta cheese

Directions:
Directions:
Dressing
Mix ingredients, adding oil last

Salad
Saute walnuts in butter or oil. Combine ingredients in a bowl.

Add dressing immediately before serving. Top with feta cheese and serve

 

 

 

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