Salad

Number of servings: 3

This is a simple Mediterranean style salad topped with slow cooked eggs. The eggs turn a beautiful beige, and take on a special taste from being slow cooked for at 12 to 18 hours.

This salad is easy to make, and is a summer favorite in our family.

List of ingredients:
Qty	Measure	Ingredient	Wt.(gms)
Ingredients
5		cucumbers
3		tomatoes
1		carrot
1/2	cups	pine nuts (without the shells)
1	tablespoon	fresh dill
1	tablespoon	olive oil
1/2	teaspoon	salt

Cooking procedure
Clean and dice the cucumber and tomato. Shred the carrot. Coarsley chop the dill. Put all the ingredients into a large bowl, and toss together.
Storage tips:
Can be refrigerated on the day it is made, but does not make for good next-day leftovers.
Any additional information:
This is a good salad for just about any meal, and tastes great in a pita or lafah, with hummus.

Other recipes that go well with this one:

Slow Eggs

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