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RECIPES/Sides
August Italian Salad
This salad is a refreshing addition to any meal. If provolone is added, it can be served as a main luncheon course. We have been enjoying this salad in our family for three generations.
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Recommended Servings
4
COOKING
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INGREDIENTS
Four ripe beefsteak tomatoes
1/2 lb. green beans
6 red potatoes
fresh oregano
1/4 c. olive oil
4tbsp. red balsamic vinegar
1 tsp. salt
2 tblsp. pignoli(pine) nuts.
Instructions
Cut beefsteak tomatoes into eighths. Break off ends of green beans and blanch, so that they remain crisp. Cut potatoes into bite sized pieces and boil until softly firm. Combine all food ingredients. Add oil, vinegar and oregano, salt to taste. Garnish with pine nuts.
RECIPE FACTS

Servings: 4

Nutritional information per serving

No nutrition information available

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