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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 20 Milliliter | Garlic, peeled and cut |
| 1/2 Tasse | Light olive oil |
| 2 | Heads boston or romaine lett, Washed and cut into Bite-size pieces |
| 3 | Ripe tomatoes, cubed |
| 4 | Fresh scallions, cleaned And chopped |
| 12 | Black olives (greek or, Italian) |
| 1/3 Tasse | feta crumbled |
| 1 Tasse | Peeled and thinly, Sliced |
| 1/2 Teelöffel | oregano |
| 3 Esslöffel | red wine vinegar |
| 1 Esslöffel | parsley chopped |
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Instructions:
Sharp and aromatic. Crisp. 1. Sprinkle the amount of salt you desire for your salad in a large wooden bowl. Rub the garlic halves vigorously against the bowl for one minute. Discard what is left of the garlic. 2. Combine the lettuce, tomatoes, scallions, olives, cheese, cucumber and oregano. Add the vinegar and parsley and toss. Add the olive oil and pepper and toss again. Serve immediately.
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