| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Vegetarian | Salads, Low-fat | 4 | Servings |
INGREDIENTS
| 1 | Romaine lettuce; or iceberg lettuce | |
| 1 | Red pepper; seeded & diced | |
| 4 | Eggs; hard boiled; peeled cut in wedges | |
| 4 | Tomatoes; sliced | |
| 2 | ts | Capers |
| 16 | Olives, black | |
| 4 | sl | Whole wheat bread; thinly sliced |
| 2 | Garlic cloves | |
| 1 | tb | Olive oil |
| 1 | tb | Olive oil |
| 2 | ts | White wine vinegar |
| 1 | tb | Parsley; fresh chopped |
| 1 | ts | Tarragon, dried salt & black pepper |
INSTRUCTIONS
FOR THE DRESSING "This substantial peasant dish from Syria is a rich source of protein and fiber." Prepare all the salad ingredients and place in a bowl.Toast the whole wheat bread and rub with cut cloves of garlic. Lightly sprinkle with oil. Break into small pieces. Put the dressing ingredients together in a screw-top jar and mix by shaking well. Toss the garlic toast and dressing into the salad. NUTRIENTS PER PORTION: Protein: 11 g Fiber: 6 g Polyunsaturated fat: 2 g Saturated fat: 3 g Vitamins A, B1, B2,B12,C, D, E, FA Minerals: Fe, Mg, Zn Calories: 235 SERVES: 4 SOURCE: _Vegetarian Cooking_ by Sarah Brown posted, not tested by Anne MacLellan
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