Routh street spaetzle salad

Ingredients

Directions

: *HERB-GARLIC SPAETZLE: 2 c flour

1 TB fresh parsley

: *SUN-DRIED TOMATO

: VINAIGRETTE:

½ c extra virgin olive oil

¼ c balsamic Vinegar

2 TB red wine vinegar

: chopped fine

1 ts minced garlic

1 TB sugar

: *SALAD:

: and julienne

1 TB fresh basil -- chopped

¼ sm red onion -- thinly sliced ¼ c black olives -- chopped

: Any or all of the following : also cut in 2-inch julienne : zucchini

: carrot

: yellow squash

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 ~0700 (