"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
Moroccan Salad-courtesy of Hyatt Regency Lake Las Vegas Resort Recipe
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This recipe for Moroccan Salad-courtesy of Hyatt Regency Lake Las Vegas Resort, by Stacey Nye, is from Donges Bay's Favorite Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Salad: 2 bags romaine hearts 4 oz Feta Cheese, crumbled 1 red onion, chopped 1 large tomato, chopped 2 large pickles/cucumbers, chopped 1/2 jar Kalamata olives, pitted Dressing: Small jar tomato-basil vinaigrette Small jar roasted red peppers-chopped 1 cup mayonnaise 1 T cumin 1 T coriander Up to 6 oz tomato juice (optional, if too thick)
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