| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Salads |
6 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 1 1/2 |
lb |
Green beans |
| 1 |
sm |
Red onion; finely chopped |
| 3/4 |
c |
Black Greek olives; pitted & quartered |
| 8 |
oz |
Chevre; crumbled |
| 3 |
tb |
Vinegar |
| 1/3 |
c |
Olive oil |
| 1 |
cl |
Garlic; pressed |
| 1/4 |
ts |
Cayenne |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
SAN FRANCISCO ENCORE
Trim the green beans and cut into strips. Blanch in boiling salted water
until crisp but tender. Immediately immerse in cold water. Place the onion,
olives, and cheese in a bowl. Add the cooled beans. Mix the remaining
ingredients until thoroughly blended. Pour over the salad and mix gently,
being careful not to break up the cheese. Let stand at room temp until
ready to serve.
Author - Junior League of San Francisco, CA
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
May 16, 1998
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