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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

"Bistro" Style Salad Recipe

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This recipe for "Bistro" Style Salad is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Green and Red Peppers, Red Onion, Cucumber, Celery, Plum Tomato
Med. Black Olives
Iceberg Lettuce, Red Cabbage (optional)
Dressing: Good Season's Garlic and Herb, Olive Oil, Red Wine Vinegar
Lemon Juice (fresh or bottled)
Parsley Flakes
Parmesan Cheese
Directions:
Directions:
Cut all veggies up into bite size pieces. Toss together with lettuce and cabbage, olives, and dressing. Add a splash of lemon juice, a handful of parsley flakes and sprinkle parm. cheese over top when ready to serve. This tastes best when marinating at least one hour. To make it more Greek style, sub. romaine lettuce for iceberg and add feta cheese crumbles and sub. Kalamata olives for the black olives and add banana pepper rings.
Personal Notes:
Personal Notes:
I don't follow recipes very well, so when I make the garlic and herb dressing I use mostly vinegar with a little olive oil. Adjust to your personal taste. This was the salad we made when I worked for Doug Hood at "The Bistro" on Ocean Blvd.

 

 

 

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