Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Lettuce and other assorted greens |
| 2 \N | Cucumbers peeled and sliced; up to 3 |
| 1 \N | Onion sliced thinly |
| 1 tablespoon | Capers |
| 1 tablespoon | Mayo |
| 1 tablespoon | Chopped dill |
| 2 tablespoons | Vinegar; (wine, balsami etc..), up to 3 |
| 1 tablespoon | Olive oil; up to 2 |
Here is my favorite green salad. I add some tuna in brine and have a nice lunch suitable for this HOT summer.
Combine all mayo, dill, vinegar and oil and toss with vegetables. You can add salt & pepper if you like.
Posted to JEWISH-FOOD digest by "shoshana kessel" <shoshana_k@...> on Aug 12, 1998, converted by MM_Buster v2.0l.