Tomato and feta cheese

Ingredients
8 cups torn mixed salad greens
12 ounces cooked skinless chicken or turkey breast, lean beef, or pork, sliced
1 cup cherry tomatoes, halved
1/2 cup sliced, halved cucumber
1/4 cup small fresh basil leaves
1/4 cup crumbled reduced-fat feta or goat cheese (1 ounce)
1 tablespoon pine nuts, toasted
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallots
11/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Instructions
In a very large bowl combine greens, meat, tomatoes, cucumber, and basil. Drizzle with Red Wine Vinaigrette. Toss to coat. Top with feta cheese and pine nuts. Serve immediately.
Red Wine Vinaigrette: In a small bowl combine vinegar and shallots. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.
Voli Vas Silvana! Silvana, with Love!

Tomato and feta cheese

Ingredients
8 cups torn mixed salad greens
12 ounces cooked skinless chicken or turkey breast, lean beef, or pork, sliced
1 cup cherry tomatoes, halved
1/2 cup sliced, halved cucumber
1/4 cup small fresh basil leaves
1/4 cup crumbled reduced-fat feta or goat cheese (1 ounce)
1 tablespoon pine nuts, toasted
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallots
11/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Instructions
In a very large bowl combine greens, meat, tomatoes, cucumber, and basil. Drizzle with Red Wine Vinaigrette. Toss to coat. Top with feta cheese and pine nuts. Serve immediately.
Red Wine Vinaigrette: In a small bowl combine vinegar and shallots. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.
Voli Vas Silvana! Silvana, with Love!

Baked shark-my favorite sea food

BAKED SHARK


Integrates:

1. 4 nice ,big fillets of shark/about 1 kg./
2. 1 tea cup of olive oil
3. tea spoon of caper
4. sea salt
5. 1/2 litre of milk
6. paper
7. rosemary
8. garlic
9. parsley

Preparation:

* Day before put shark meat in cold milk
* Now wash meat,add sea salt
* fold it in heat-resisting pot
* add olive oil
* parer
* rosemary
* caper
* cover all with alum folio and bake it in warm oven for about 35 min
* when shark is baking add more olive oil and cut parsley and garlic
* serve it with potatoes

Baked shark-my favorite sea food

BAKED SHARK


Integrates:

1. 4 nice ,big fillets of shark/about 1 kg./
2. 1 tea cup of olive oil
3. tea spoon of caper
4. sea salt
5. 1/2 litre of milk
6. paper
7. rosemary
8. garlic
9. parsley

Preparation:

* Day before put shark meat in cold milk
* Now wash meat,add sea salt
* fold it in heat-resisting pot
* add olive oil
* parer
* rosemary
* caper
* cover all with alum folio and bake it in warm oven for about 35 min
* when shark is baking add more olive oil and cut parsley and garlic
* serve it with potatoes