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 web posted November 26, 2007 Ingredients: 2 cups cherry tomatoes, quartered 2 celery stalks, chopped 1/2 cup shredded carrot 1/4 cup sliced ripe black olives 1/4 cup sliced pimiento stuffed olives 1/4 cup minced fresh flat-leaf parsley 1/4 cup chopped purple onion 1 tsp. minced garlic 3 tbsp. olive oil 2 tbsp. balsamic vinegar 1/4 tsp. salt 1/8 tsp. pepper 1 loaf, (1 lb.) French bread baguette, sliced and toasted In a lrg. bowl, combine the first 8 ingredients. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over vegetables and toss to coat. Serve on toasted baguette slices. Yields 2-1/2 dozen. ©
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We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |
