Sephardic salad
1 Servings
Ingredients
| Quantity | 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 | Tsp, chopped fresh mint | |
| 2¾ | teaspoon | Dried basil (ugh) -or- |
| 1½ | teaspoon | Chopped fresh basil |
| ⅓ | cup | Olive oil |
| ¼ | cup | Red wine vinegar |
| Salt and pepper | ||
Directions
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