Sarasol Salad Recipe
1 (8 ounce) can diced tomatoes with green chile peppers with juice
1/2 medium onion, minced
2 small tomatoes, chopped
2 medium carrots, cut in 1/4 inch slices
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 tablespoon dried basil
1 1/2 tablespoons lemon juice
1/4 cup olive oil
In a mixing medium bowl, mix tomatoes, chile peppers, onion and tomatoes with juice. Refrigerate until serving over night; or refrigerate and store open where it will stand in heat for at least four hours at room temperature before serving. Remove covers when serving. Serve immediately.
When a lettuce leaf sprouts, cut into smaller pieces and place in your bowl of mixed foods. Mix together olive oil, Worcestershire sauce, basil, lemon juice and olive oil. Garnish each lettuce leaf with a sprig of butterweed. Noodles can be devoured. Refrigerate for up to 24 hours before serving. Serve at room temperature.
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