Page 1 DeJcuemly b1e0r, 230, 1240 15 EL SEGUNDO HEPRaAgeL D5 VALENTINO♥ S Pizza, Pasta & More Catering Available ANY SMALL “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1399 Plus Tax. Extra toppings additional cost. No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 12/17/15. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 COLD 6” SUB made on our daily fresh homemade bread with bag of chips and small drink $695 Plus Tax. One per customer, must present coupon, not valid with any other offer, no substitutions please. Expires 12/17/15. MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS 6 cities for the price of 1 El Segundo Herald Torrance Tribune Manhattan Beach Sun Hawthorne Press Tribune Inglewood News Lawndale Tribune SIZE NUMBER OF TIME RUN – Cost per 1x 4x 8x 12x 26x Full $900 700 650 600 550 1/2 700 550 500 450 400 1/4 550 425 375 325 250 3/16 450 350 300 250 150 1/8 250 200 175 150 125 1/16 200 150 125 100 75 Advertise! Apple, Gouda and Farro Salad Makes 6 servings as a side dish, or 4 servings as a meal Ingredients for the salad • 1/2 cup roughly chopped walnuts • 6 cups mixed greens • 1 large apple, core removed and thinly sliced • 6 ounces Arla Dofi no(R) Gouda cheese, cut into cubes • 1 cup cooked farro • 1/3 cup dried cranberries for the apple cider vinaigrette: • 1/4 cup olive oil • 1 1/2 tablespoons apple cider vinegar • 2 Teaspoons honey • 1 Teaspoon Dijon mustard • 1 Teaspoon minced shallot • Salt and freshly ground black pepper, to taste Preparation 1. First, toast the walnuts in a small skillet over medium heat, stirring frequently. Cook until the walnuts turn brown and smell toasted. This will take about 5 minutes. Transfer to a small bowl to cool. 2. Place the greens in a large bowl. Top with sliced apples, Gouda cheese cubes, farro, dried cranberries and toasted walnuts. 3. To make the vinaigrette, whisk together the olive oil, apple cider vinegar, honey, mustard and shallot. Season with salt and black pepper, to taste. Drizzle the salad with the vinaigrette and gently toss. Serve! Note: Honeycrisp or Granny Smith apples are great options, but any apple variety will work. RESTAURANT PR MOTION Buy space in any one newspaper and your advertisement will be placed in all six publications. Email us for more information. Contact marketing@heraldpublications.com at 310-322-1830
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