Wednesday, October 02, 2002

Mediterranean Salmon Salad 3 ounces of canned salmon, low sodium 1/2 cup of cucumber, chopped or sliced 1/2 tsp. of olive oil 1/2 tsp. of oregano 1 tsp. of balsamic vinegar 1/2 tomato, fresh: medium size Rinse and chop cucumber and tomato, set aside. Rinse and drain salmon; combine in a bowl with chopped vegetables. Toss with olive oil and balsamic vinegar. Sprinkle with oregano. Serve with toasted bread. This recipe is from eDiets.com. It's very tasty and certainly easy enough to double or more.   7:21:40 AM     An Ugly Duckling Cuts a Swath. Wüsthof's Gourmet Offset Handle Deli Knife has a seven-inch blade, long enough for slicing bread, and its wavy edge, the reverse of a serrated edge, cuts cleanly and results in few crumbs. By Denise Landis. [New York Times: Dining and Wine] 7:16:00 AM     Fewer Calories Than Ice Cream, But More Than You Think. At two prominent chains, soft-serve frozen desserts have far more calories and often a higher fat content than advertised, according to tests administered for the Dining section. By Marian Burros. [New York Times: Dining and Wine] 7:11:37 AM

© Copyright 2002 Terry Rune. Last update: 11/1/02; 6:58:00 AM.