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1 1/2 cups (7 ounces) crumbled feta cheese 1/4 to 1/2 cup chopped onion 1 1/2 teaspoons vegetable oil 1 teaspoon dried whole oregano 6 medium summer tomatoes, cut into wedges (about 2 1/2 pounds) Boston lettuce leaves Combine first 5 ingredients; toss gently. Cover and refrigerate at least 2 hours. Spoon onto Boston lettuce leaves and serve. Yield: 6-8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |