Routh Street Spaetzle Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Sami | Salad | 6 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 1 | T | Fresh parsley |
| 2 | Cloves garlic | |
| 7 | Eggs | |
| SUN-DRIED TOMATO | ||
| 1/2 | c | Extra virgin olive oil |
| 1/4 | c | Balsamic Vinegar |
| 2 | T | Red wine vinegar |
| 6 | Oil-pack sun-dried tomatoes | |
| chopped fine | ||
| 1 | t | Minced garlic |
| 1 | T | Sugar |
| 1 | Whole roma tomato, seed and | |
| julienne | ||
| 1 | T | Fresh basil, chopped |
| 1/4 | Red onion, thinly sliced | |
| 1/4 | c | Black olives, chopped |
| Any or all of the following | ||
| Also cut in 2-inch julienne | ||
| Zucchini | ||
| Carrot | ||
| Yellow squash |
INSTRUCTIONS
VINAIGRETTE:
Make the spaetzle (makes 1 pound). Put flour, parsley and garlic in
the food processor and pulse until parsley is chopped fine. Add eggs
All at once and run on medium until smooth. Have 2 quarts of water
with soeme oil added heated to boiling. To form spaetzle: Hold a
colander with large holes in it over boiling water and pour about 1
cup of batter into the colander. Scrap through the holes using a
rubber spatula. Boil 3 minutes and remove with a slotted spoon. Chill.
Make 1 cup of vinaigrette: In a bowl, whisk together all the
ingredients for the dressing in the order listed. To assemble salad:
Clean and prepare all the vegetable. Toss the chilled pasta with the
vegetables and the vinaigrette. [519 calories; 31 grams fat] John
Bayne, Universal Press Syndicate, Oktoberfest recipes, printed 10 Oc
96 in the Riverside Press-Enterprise (McRecipe via PATh) Recipe By :
Routh Street Brewery Posted to MC-Recipe Digest V1 #253 Date: Sun, 20
Oct 1996 21:35:17 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 279
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 217mg
Sodium: 176.4mg
Potassium: 347.1mg
Carbohydrates: 40.5g
Fiber: 2.5g
Sugar: 6g
Protein: 12.7g