A'GRAND slat in the tradition of
Fed, white and green, -
an Dressing .

“UC. otive oil

1 C: apple cider vinegar

Splash of balsamic vinegar
“Squeeze of lemon juice
_ Salt and pepper to taste
* I tsp. Dijon style mustard

1 large clove garlle — squcezed in

garlic press
Sprinkle of sugar
1/4 tsp. oregano -

Beat all ingredients together with
a fork in a large. salad bowl, Add
salad ingredients and toss, fet stand
a little, then toss again.

Salad Ingredients

1 red pepper, sliced in rings
1 small onion, sliced in rings

1/2 an English cucumber, sliced -
1 large ripe tomato, sticed (or a
handful of cherry tomatoes)
1/2 C. of calamata olives
1/3 C. cubed feta cheese (optional)
Absolutely delicious! This is
really pretty gamished with finely
chopped parsley.
Rita Walters
North Vancouver

ggie squares

Creamy Vegetable Pastry
Squares

2 (235g) cans refrigerator cres-
cent rolls

1 (250g) package cream cheese
(or Neufchatel cheese)

1/2 C. mayonnaise

1 (9g) Dry vegetable soup mix

1 Clove minced garlic

2 Dashes Worchestershire sauce
1 Dash Tobasco sauce

1 C. chopped broccoli flow-
erettes

1 C. chopped seeded tomatoes .
1 C. chopped mushrooms

3/4 C. chopped green and red
pepper

1/2 C. chopped green onion or
red onion

2 Tbsp. sticed pitted black olives

Separate crescent dough into 4

"long rectangles, Place rectangles

crosswise onto ungreased cookie
sheet (154 x 104) — you may
want to use one more small cook-
ie sheet if you prefer a thinner
crust, ;

Press dough over bottom (flat-
ten) and up sides of pan. Seal per-
forations. Bake at 375°F for 12 to
14 minutes, Cool.

Combine cream cheese, may-
onnaise, soup mix, — garlic,
Worchestershire and Tobasco.
Beat until smooth. Spread evenly
over cooled crust.

Sprinkle vegetables over cream
cheese mixture. Press into cream
cheese. Chill well (or overnight)
before serving. Cut into pieces.

Helen Holden
North Vancouver

(Serving the
ema North Shore
Since 1985)

Experience MILIEU

our:

(The Meeting Place)

* Great Breakfasts, Lunches & Dinners
* Wonderful Saturday & Sunday Brunch:
(A fa carte 8:00am - 3:00pm)
* Freshly Baked Croissants,
Brews and Pastries
* Famous Cakes for Wedditgs,
Birthdays, Christmas & other occasions .
* Scent Cappuccinos,. Lattes & such »

1495 Bellevue Ave., West Vancouver

Restaurant: 926-55 Bakery: 926-4555 .
(8:00an-11:00pm) (7:30am-11:00pm) *.
oS,

a0’ play. makes for'a: ‘pretty:
dill restauranc. So Earl
encourages ‘his people'to
2 ler cheir personalities
come through on the job
_and have fin with the
‘customers. And that's.
“kind of what Earl's is
al} about: a lot of
fun people serving
op great fe food.
Fresh Organic Produce

Natural & healthy foods
Free range Chickens & Egqs
eat & Gluten free products
Spices & Baking supplies.
Full range of flours for
bread-makers
RE ALSO EK
European & Mid-East
Imported Products

Great food. Great people. -

vilf you're interested in pursuing a career or with Earl’ s, please call or send your resume ‘to:
Al Jessa Quality Leader
1885 Marine Drive
North Vancouver, B.C.
“V7P IVS
Phone 984-4341 st
1320 Lonsdale Avenue,

North Vancouver, B.C. V7M ZHB'

-No experience necessary full training provided.
: “Tel: (604) 98S 3214.

Apprenticeships available,

Great food. Great people. |