Category: Salads

HERBGARLIC SPAETZLE



2 cup Flour

1 tbsp Fresh parsley

2 Cloves garlic

7 Eggs

SUN-DRIED TOMATO VINAIGRETTE:

1/2 cup Extra virgin olive oil

1/4 cup Balsamic Vinegar

2 tbsp Red wine vinegar

6 Oil-pack sun-dried tomatoes, chopped fine

1 tsp Minced garlic

1 tbsp Sugar



SALAD



1 Whole roma tomato, seed and julienne

1 tbsp Fresh basil, chopped

1/4 small Red onion, thinly sliced

1/4 cup 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



Posted to MC-Recipe Digest V1 #253



Date: Sun, 20 Oct 1996 21:35:17 -0700 (PDT)



From: PatH <phannema@wizard.ucr.edu>