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Tìortlanò (Dbseruer
May 7, 2014
J@t Albertsons
You’re in fo r so m e th in g fresh.’
Come in to Albertsons
where you’ll find low
prices every day on the
items you buy most.
W e’ve reduced prices
on 1000’s o f ite m s
throughout the store.
»5
Toasted Humus Salad Sandwich
Joyce
Washington
Classic
Recipe by Paul A. Neufeldt
This spring-inspired, Mediterranean-based salad-in-a-
sandwich is easy, delicious and portable fo r a meal on the
go. Makes 4 servings (4 sandwiches).
Ingredients:
• 1/4 cup(s) fresh parsley leaves
• 1/2 small red onion, thinly sliced
• Coarse salt and ground pepper
• 3 ounce(s) crumbled feta
• 8 slice(s) rustic bread or oli ve bread
• 1/2 medium cucumber, thinly sliced
• 1 tomato, thinly sliced
• 2 cups of lettuce or baby spinach leaves
• 1/2 cup humus (regular humus or one of the humus from last
week’s recipes)
• Chicken cooked and diced (optional)
• Bottle of favorite vinaigrette dressing
Directions:
1. Toast all 8 slices of bread, separate into 4 sets of 2 each for
In memory o f Joyce and Charles Washington
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OR 97217
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in match up basketball games fo r both boys and girls.
Excellent ad rates are available for our ad sponsors.
Ad deadline is May 23, 2014.
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Joyce Washington Classic
markw@portlanlbbserver.com
SPONSORS:
Phone (503) 288-9443
sandwiches.
2. For each sandwich, spread humus on one side and dribble
vinaigrette dressing on the other
3. Crumble thin layer of feta cheese on the humus
4. Place tomatoes, cucumbers and lettuce/spinach on top of the
feta.
5. (Optional) if meat is desired, cut stripes or cubes of cooked
chicken placed on top of vegatables.
6. Lay vinaigrette covered slice over the top to finish sandwich.
7. Eat and enjoy or pack for lunch to eat later.
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