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The Chronicle Newspaper LLC

2843 E Grand River Ave, East Lansing, MI 48823

jaypricepublishing@yahoo.com |  Tel: 1-800-717-6390

Editor:   info@thechroniclenews.org

Local Contact:  Jay Price (517) 894-4747   or   John Issac Benjamin (517)  703-7518

The Chronicle Newspaper LLC. Copyright ©2017. All Rights Reserved

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Mediterranean Chopped Salad

July 23, 2018

 
Ingredients
  • 1/2 cup chickpeas, rinsed and drained

  • 2 persian cucumbers, diced

  • 1 cup Cherry Tomatoes, halved

  • 1 red bell pepper, seeded and halved

  • 3 scallions, thinly sliced

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped parsley

  • 1 lemon, zested and juiced

  • 2 tablespoons Red WIne Vinegar

  • 1 tablespoon dijon mustard

  • 1 garlic clove, minced

  • 1 teaspoon honey or sugar

  • 1 teaspoon cumin

  • 1/2 teaspoon cardamom

  • 1/2 teaspoon kosher salt

  • 1/4 cup olive oil

     

     

     

     

     

     

     

     

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Preparation

1. In a large bowl add the first 7 ingredients and stir to combine.

2. In a small bowl whisk together the lemon juice, vinegar, Dijon mustard, garlic, honey, cumin, cardamom, and salt, to combine well. Whisk in olive oil. 

3. Drizzle the vinaigrette over the vegetables and toss to combine.

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