Stop Blogging and Cook

DAILY POST JUNE 22nd:  THE DIRTY DOZEN

WHEAT-FREE & VEGETARIAN

S H O P

GROCERY
Feta cheese
Plain yogurt
Olive oil
Dried basil
Rosemary
Tarragon
Pine nuts

GREEN MARKET
Boston lettuce
Cilantro
White button mushrooms
Lemon

LIQUOR STORE
White wine

T I M I N G

SERVES 2
PREPARATION TIME:  10 min

1. Toast pine nuts.
2. Mix dressing.
3. Toss salad.
4. Add feta & nuts.

C O O K  /  P R E P A R E

INGREDIENTS
1 TBSP olive oil
2 tsp white wine
1 tsp lemon juice
1/4 tsp plain yogurt
Pinch dried basil
Pinch rosemary
Pinch tarragon
4 leaves Boston lettuce, cleaned & dry
2 handfuls cilantro leaves, whole
1/2 c white button mushrooms, sliced
2 oz feta cheese, crumbled
Pine nuts

PREPARATION

1. In oven or toaster oven, toast pine nuts until medium brown, about 5 min; cool.
2. Whisk together olive oil, wine, lemon juice, yogurt & herbs in salad bowl.
3. Tear lettuce into bowl, add cilantro & mushrooms; toss well.

S E R V E

Serve in individual salad bowls; top with feta & then nuts.  Good with any fish dish, or as a lighter accompaniment to a larger meal.

W O R K P L A C E   L U N C H

Absolutely!  As usual, pack nuts & dressing separately, tossing just prior to eating.