| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 4 | c | Green olives, halved and |
| pitted | ||
| 2 | Tomatoes, halved seeded and | |
| chopped | ||
| 1 | c | Coarsely chopped toasted |
| walnuts | ||
| 1 | Cilantro, chopped | |
| 1 | Parsley, chopped | |
| 1 | Green onions, chopped | |
| 4 | Garlic cloves, minced | |
| 1 | Jalapeno, finely minced | |
| 1 | Lemon Tahini Dressing | |
| Juice of | ||
| 1 | c | Tahini |
| 1/2 | Parsley, coarsely chopped | |
| 1 | Garlic clove, chopped | |
| 1/2 | c | Lemon juice |
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
From Zov Karamardian of Zov's Bistro in Tustin. Serve as an appetizer with pita bread. The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time. You may also halve the recipe, if desired. INSTRUCTIONS: Combine all salad ingredients in a large bowl. To make the dressing: Combine the tahini, parsley and garlic in a food processor; process until the parsley is almost pureed. With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to bring the mixture to the consistency of creamy salad dressing. Season with salt and pepper. Add the tahini dressing to the salad (you may not need all of it). Toss well. Taste and adjust seasoning. Yields about 7 cups. ©1998 San Francisco Chronicle Page 1/ZZ1 Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Apr 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2338
Calories From Fat: 1513
Total Fat: 179.8g
Cholesterol: 0mg
Sodium: 6752.9mg
Potassium: 4496.6mg
Carbohydrates: 161.5g
Fiber: 64.4g
Sugar: 17.1g
Protein: 69.9g