| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Sauces/dips, Vinaigrette |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Water |
| 2 |
tb |
Extra-virgin olive oil |
| 1/3 |
c |
Balsamic vinegar |
| 2 |
tb |
Finely chopped onion |
| 2 |
tb |
Finely chopped green onions |
| 2 |
tb |
Finely chopped squash |
| 2 |
tb |
Finely chopped zucchini |
| 2 |
tb |
Finely chopped fresh parsley |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Crushed red pepper |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
Combine all ingredients in a small bowl; stir well. Let stand at room
temperature at least 1 hour. Yield: 1 cup (serving size: 1/4 cup).
NOTES : This recipe is featured with SUMMER VEGETABLE RAVIOLI WITH SPICY
VINAIGRETTE found on page 80.
Posted to Digest eat-lf.v097.n038 by Patrick & Sarah Gruenwald
<sitm@ekx.infi.net> on Dec 09, 1996.
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