Sephardic salad

Yield: 1 Servings

Measure Ingredient
3 cups Drained cooked white beans
8 ounces Water packed artichokes, drained and cut lengthwise into quarters.
⅔ cup Diced sweet pepper
⅔ cup Chopped olives
¼ cup Chopped red or spanish onion
¼ cup Chopped parsley
1 teaspoon Dried mint, -or-
2 \N Tsp, chopped fresh mint
2¾ teaspoon Dried basil (ugh) -or-
1½ teaspoon Chopped fresh basil
⅓ cup Olive oil
¼ cup Red wine vinegar
\N \N Salt and pepper

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@... (Al)

Date: Wed, 1 Jan 1997 16:15:49 -0800

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