Name: Sephardic Salad
Ingredients: 3 c Drained cooked white beans; 8 oz Water packed artichokes, drained and cut lengthwise into quarters.; 2/3 c Diced sweet pepper; 2/3 c Chopped olives; 1/4 c Chopped red or spanish onion; 1/4 c Chopped parsley; 1 ts Dried mint, -or-; 2 Tsp, chopped fresh mint; 2 3/4 ts Dried basil (ugh) -or-; 1 1/2 ts Chopped fresh basil; 1/3 c Olive oil; 1/4 c Red wine vinegar; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Grains	Jewish		1	Servings

INGREDIENTS

3	c	Drained cooked white beans
8	oz	Water packed artichokes, drained and cut lengthwise into quarters.
2/3	c	Diced sweet pepper
2/3	c	Chopped olives
1/4	c	Chopped red or spanish onion
1/4	c	Chopped parsley
1	ts	Dried mint, -or-
2		Tsp, chopped fresh mint
2 3/4	ts	Dried basil (ugh) -or-
1 1/2	ts	Chopped fresh basil
1/3	c	Olive oil
1/4	c	Red wine vinegar
		Salt and pepper

INSTRUCTIONS

Source: "The Jewish Holiday Cookbook" by Gloria Kaufer Greene
Combine bean, artichokes, peppers, olives, onions, parsley, mint and basil
in a jar, stir or shake oil and vinegar and then toss dressing with rest of
salad. Season with salt and pepper.
Refrigerate, covered for several hours or overnight, stirring occasionally,
to let flavour blend.
Posted to JEWISH-FOOD digest V96 #116
From: alotzkar@direct.ca (Al)
Date: Wed, 1 Jan 1997 16:15:49 -0800

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