Pickle And Caper Sauce (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce-, Sc | 1 | Servings | ||
INGREDIENTS
| 1 | c | Small pickles |
| "cornichons" drained | ||
| 1/4 | c | Drained capers, if they are |
| large chop them roughly | ||
| 1/4 | c | Finely diced red onion |
| 1/4 | c | Slivered kalamata olives |
| 1/2 | c | Chopped fresh parsley |
| Olive oil, to taste | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper. Yield: about 2 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6728 Posted to MC-Recipe Digest V1 #674 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 362
Calories From Fat: 311
Total Fat: 35.1g
Cholesterol: 0mg
Sodium: 1872.5mg
Potassium: 324.2mg
Carbohydrates: 11.8g
Fiber: 2.9g
Sugar: 2.1g
Protein: 2.5g