|
|
Summer Salad Recipe
|
To make Summer Salad for 4 you will need
Ingredients
| 3 | small | Eggplants; -OR- Eggplant | | 1/2 | | Green pepper | | 1 | large | Tomato | | 3 | large | Celery stalks | | 3 | small | Potatoes, new | | 12 | | Black olives |
| | DRESSING | | | | 1/2 | cups | Olive oil | | 3 | tablespoons | Red wine vinegar | | 2 | | Garlic cloves; minced | | 1 | dash | Pepper | | 1 | dash | Basil, dried |
Instructions
EGGPLANT &
PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let
stand 1/2 hour. Preheat grill*. Grill eggplant slices and green pepper.
(Eggplant should be lightly browned and outer green pepper skin charred).
Place green pepper in paper bag, let stand 1/2 hour. peel green pepper
under running water. Dice eggplant slices and green pepper. Place in large
bowl. POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel,
dice and place in bowl with other vegetables. OTHER VEGETABLES: Peel, seed
and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes,
celery and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar,
garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let
marinate at room temperature at least 1/2 hour and then put in fridge. Toss
and stir occasionally.
Enjoy your Summer Salad
How much is in a cup?
Recieve recipes by email. Subscribe
here
Tue 20 May 2008
|
|
|
|
|
|
|
|
