"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Marinated Salad Recipe

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This recipe for Marinated Salad, by , is from Recipes from Vicksburg and Beyond , 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!

Jane Muirhead


Marinated Salad

cup Oil
cup Vinegar
cup Balsamic Vinegar
cup Sugar
2 tbsp Fresh Parsley
1 bunch Green Onions, chopped
1 cup Grape Tomatoes, cut in half
Pinch of Oregano
tsp Basil
1 pod Fresh Garlic, crushed
Dash of Salt
Dash of Pepper
1 c Mozzarella cheese, grated

In bowl mix vinegar, balsamic vinegar, sugar, mix well. Add oil, mix well. Add parsley, green onions, grape tomatoes, oregano. Basil, garlic, salt, and pepper, mix well. Cover and marinade at least 1 to 2 hours. Serve over green leaf lettuce. Sprinkle with mozzarella cheese and croutons.




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