3 tablespoons olive oil
2 teaspoons honey
1 onion, chopped
2 zucchini, chopped
1/2 medium head cabbage, shredded
1 medium head iceberg lettuce, shredded
1 medium head cabbage, shredded
1 medium tomato, diced
1 cup red wine
1/2 cup red wine vinegar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried parsley
2 tablespoons rice vinegar
1 tablespoon chilli
1 tablespoon juniper berries
1/4 cup sliced almonds
1/4 cup chopped fresh parsley
1/4 teaspoon dried thyme
2 (2 ounce) cans sliced fresh spinach
3 tablespoons fresh lemon juice
In a shallow dish blend together the oil, honey, onion, zucchini, and cabbage. Place mustard on bottom of shallow dish. Sprinkle with lettuce, olive crude cooking spray, and parsley. Sprinkle with seasoning salt and pepper. Repeat at least 2 times with remaining ingredients. Cover and refrigerate overnight.
In a small bowl mix the tomato vinegar, parsley, basil, parsley, mustard, tomato, wine, vinegar, and parsley. Place on bottom of dish. Top with lettuce, tomato paste, vinegar, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, and tomato paste. Sprinkle with almonds. Cover and refrigerate overnight.
In a large bowl, mix together the rice vinegar, chilli, juniper berries, olive and red wine. Pour over salad. Cover, and refrigerate overnight.
In a medium saucepan, heat olive oil over medium heat. Place a sheet
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