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38 THE RURAL VOICE
2 green onions, chopped
2 tbsp (25 mL) chopped fresh dill
salt and pepper
1 head romaine lettuce
1 pint (500 mL) cherry tomatoes
12 oz (375.g) sliced mixed deli
meats (eg salami, prosciutto and
Black Forest ham)
4 slices mozzarella cheese
1/4 cup (50 mL) snipped fresh
chives
Steam or simmer potatoes in
salted water until tender, about 15
minutes. Drain well and set aside to
cool slightly.
In Targe bowl, whisk together
mayonnaise. vinegar, oil and
mustard: if dressing is too thick
whisk in a little milk. Stir in green
onions and dill. Season with salt and
pepper to taste. Add potatoes and
toss.
Line 4 dinner plates with romaine.
Top with warm potato salad.
tomatoes, deli meats and cheese.
Garnish with chives.
COUSCOUS BERRY SALAD
I cup (250 mL) water
1/2 cup (125 mL) couscous
1 cup (250 mL) blueberries
1/2 cup (125 mL) raspberries
1 green onion, sliced
In small saucepan, bring water to
boil. Remove from heat and stir in
couscous. Let stand, covered for 5
minutes. Uncover and cool slightly..
stirring occasionally.
Dressing:
3 tbsp (50 mL) cider vinegar
3 tbsp (50 mL) chopped fresh mint
2 tbsp (25 mL) vegetable oil
I tbsp (15 mL) grated gingerroot
1/2 tsp (2 mL) salt
In small jar, combine vinegar,
mint, oil, gingerroot and salt: cover
and shake well.
In bowl, mix dressing with
couscous. Gently stir in blueberries,
raspberries and green onion. Cover
and chill for at least one hour or
overnight.0
Deadline for the
July issue of
The Rural Voice
is June 16, 2004