Italian-style stuffed cucumber and orangesalad sprinkled with Romano cheese and toasted pistachios.
Recipe: Romano Cucumber andOrange Salad
1 tablespoon minced shallot
1/2 tablespoon minced garlic
1 tablespoon red wine vinegar
1 tablespoon white wine vinegar
1 tablespoon minced fresh mint
1 tablespoon minced fresh parsley
1/2 cup safflower or soy bean oil
1 tablespoon extra virgin olive oilGreens:
2 heads Boston lettuce
1 head romaine
1 bunch watercress
1/2 bunch fresh mint, minced
1/2 bunch fresh parsley, minced
3 navel orangesCucumbers and Cheese:
1/2 cup minced onion
1 tablespoon extra virgin olive oil
1/2 cup (4 ounces) cream cheese, softened
1/4 cup (3/4 ounce) grated Wisconsin Asiago cheese
1/4 cup (1 ounce) grated Wisconsin Swiss cheese
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1/4 cup minced pimento, drained
Dash cayenne pepper
1/4 cup pistachio nuts, toasted
1/4 cup (3/4 ounces) grated Wisconsin Romano cheese
Makes 6 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
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