Recipe - Saute Of Summer Salad

2 tablespoon Olive oil
One fourth cup Finely minced red onion
2 Kirby cucumbers, peeled,
seeded and cut; into
1/2inch
1 bn Radishes, trimmed thinly
cut or sliced up
2 Tomatoes, seeded and; cut
into One half inch dice
2 cup Strips or romaine of washed
escarole lettuce
2 teaspoon Tarragon or white wine
vinegar
Salt and freshly ground
black pepper

Heat the olive oil. When hot add the onions and cook for 2 to 3 minutes or
until tender. Add the cucumbers and radishes and saute for about a minute
or just until hot. Add the tomatoes and lettuce and saute just until
lettuce wilts. Remove from heat, add vinegar and season to taste with salt
and pepper.

Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6718

Posted to MCRecipe Digest V1 #285

Date: Fri, 8 Nov 1996 08:24:49 0500

From: Meg Antczak meginny@frontiernet.net