Meridian Star

August 26, 2012

Cool and crisp cucumber tomato salad

By Leigh Anne Whittle
The Meridian Star

MERIDIAN — 1 tsp. red-wine vinegar

1 tsp. sugar

1 T olive oil

1 1/ 2 cups diced or wedged fresh tomatoes

1 small cucumber partially peeled, sliced in circles in half (approximately 1 1/ 2 cups)

1 /2 cup Feta cheese, crumbled

dried or fresh basil, chopped to taste

salt/pepper to taste

In a bowl whisk together the vinegar, the sugar, the oil and salt and pepper to taste. Add rest of ingredients and toss the salad well.  For best flavor refrigerate before serving.  Approximately 4 servings.  

Luscious Lemon Raspberry Bars

1 1/ 2 cups all purpose flour

1 cup margarine, melted

3/ 4 cup powdered sugar

1/ 2 cup seedless raspberry jam

3 large eggs

1 cup lemon juice or fresh squeezed

1 tsp. lemon zest

2 tsp. baking powder

4 T flour

1 cup sugar

Blend flour, margarine and powdered sugar in mixing bowl.  Press into a 13x9x2 ungreased baking pan.  Bake in a 300-degree preheated oven for 15 minutes for until crust starts to brown. Meanwhile heat jam on very low heat until melted.   Take out crust and set aside to slightly cool.  Spread jam on crust.   Mix lightly beaten eggs with next five ingredients until smooth.  Return to a 350-degree oven and bake for 25 minutes or until set.   Cool, sprinkle with powdered sugar and garnish with fresh raspberries if desired.

Mandarin Orange and Lettuce Salad

6 cups mixed lettuces or baby greens

1 (11 oz) can mandarin oranges, drained

1/ 3 cup golden raisins

1 (2oz) package cashews, toasted

1/ 2 cup Italian or Sweet-and –Sour or Asian Sesame salad dressing

Combine first 4 ingredients in a salad bowl.  Pour salad dressing over salad and toss. Approximately 4 servings.


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