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Green @ Alan's Veggie Garden
Cooking, Picnic, Tailgate, & Backyard Recipes
Makes 4 servings
- lettuce leaves
� ripe apricots, halved and pitted
� oranges, peeled and sliced
- cooked prunes, drained and pitted
- lemon, juice
� tablespoons olive oil
Wash and dry
lettuce leaves and place onto 4 plates.
Arrange the apricots, oranges, and prunes around the plate.
Sprinkle lemon juice over plates and top with a tablespoon olive oil
on each plate.
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