June Appetizer Recipes | The WiC Project Blog

Ingredients

• 3/8 C. wine vinegar
• 3 Tbsp. lemon juice
• 4 sp. grated lemon peel
• 1 1/6 tsp. thyme
• 3/4 C. olive oil
• 3 Walla Walla sweet onion – 3/4 in. cut wedges
• 6 cups mixed spring greens
• 1 1/6 C. crumbled feta cheese
• 1 lb. asparagus, lower stems trimmed of woody portion, approximately 2"
• 1 C. cherry tomatoes, halved
• 1/3 C. vinagrette dressing (commercial brand)
• 1/4 C. fresh basil leaves, minced
• 1/2 lb. medium pasta shells
• 1/3 lb. shrimp
• 2/3 C. chopped celery
• 1 1/4 C. chopped fresh Italian plum tomatoes
• 2/3 C. low calorie Italian dressing
• 2 Tbsp. red wine vinegar
• 2 tsp. lemon pepper
• 1 tsp. garlic powder
• 2/3 tsp. salt
• 2 Tbsp. dried basil
• 4 tsp. granulated white sugar
• 1/3 C. Parmesan cheese
• 6 C. washed and torn spinach
• 1 1/2 C. sliced strawberries
• 1/4 C. chopped fresh tarragon
• 1/4 C. thinly sliced red onions
• 1/2 C. sliced almonds