| 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
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”