recipes-in-latex/marinated-garden-vegetable-salad/marinated-garden-vegetable-salad.tex

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TeX

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