| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Sami |
Salad |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
tb |
Fresh parsley |
| 2 |
|
Cloves garlic |
| 7 |
|
Eggs |
|
|
SUN-DRIED TOMATO VINAIGRETTE: |
| 1/2 |
c |
Extra virgin olive oil |
| 1/4 |
c |
Balsamic Vinegar |
| 2 |
tb |
Red wine vinegar |
| 6 |
|
Oil-pack sun-dried tomatoes; chopped fine |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Sugar |
| 1 |
|
Whole roma tomato; seed and julienne |
| 1 |
tb |
Fresh basil; chopped |
| 1/4 |
sm |
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
HERB-GARLIC SPAETZLE
SALAD
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>
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”