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65 lines
1.5 KiB
65 lines
1.5 KiB
\documentclass[10pt,letterpaper]{article}
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\usepackage[letterpaper, margin=1in]{geometry}
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\usepackage[utf8]{inputenc}
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\usepackage{amsmath}
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\usepackage{kpfonts}
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\usepackage{amssymb}
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\usepackage{gensymb}
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\usepackage{units} % Get nice fractions
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\author{Kenneth John Odle}
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\title{Marinated Garden Vegetable Salad}
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\begin{document}
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\begin{LARGE}
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\textbf{Marinated Garden Vegetable Salad}
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\end{LARGE}
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\hrulefill
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\bigskip
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The highlight of this recipe is the dressing. It's light, simple, and doesn't overpower the flavor of the fresh vegetables.
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\bigskip
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\begin{large}
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\textbf{Vinaigrette Ingredients}
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\end{large}
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\begin{itemize}
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\item 1 cup water
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\item \nicefrac{1}{4} cup distilled white vinegar
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\item \nicefrac{1}{4} cup apple cider vinegar$^{*}$
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\item \nicefrac{1}{4} cup vegetable oil
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\item \nicefrac{1}{4} cup white sugar
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\item 2 tsp salt
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\item 1 tsp freshly ground black pepper
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\item fresh vegetables (cucumbers, tomatoes, peppers, red onions, etc.)
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\end{itemize}
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\medskip
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$^{*}$You can also use red wine vinegar
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\bigskip
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\begin{large}
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\textbf{Other Ingredients}
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\end{large}
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\begin{itemize}
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\item fresh vegetables (cucumbers, tomatoes, peppers, red onions, etc.)
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\end{itemize}
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\bigskip
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\begin{large}
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\textbf{Method}
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\end{large}
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\begin{enumerate}
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\item Whisk the vinaigrette ingredients together.
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\item Chop the vegetables into bite size pieces.
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\item Mix the vinaigrette with the vegetables, cover, and refrigerate at least two hours.
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\end{enumerate}
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\bigskip
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\end{document}
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