Anne's Summer Salad

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* Exported from MasterCook *

 

Anne's Summer Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Salads Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 sm Eggplants

1/2 Green pepper

1 lg Tomato

3 lg Celery stalks

3 sm Potatoes, new

12 Black olives

-----DRESSING-----

1/2 c Olive oil

3 tb Red wine vinegar

2 Garlic cloves, minced

1 d Pepper

1 d Basil

 

Eggplant & Peppers: Peel, slice eggplants. place in colander and salt

lightly. Let stand 1/2 hour. Preheat grill*. Grill eggplant slices and

green pepper. (Eggplant should be lightly browned and outer green

pepper skin charred). Place green pepper in paper bag, let stand 1/2

hour. peel green pepper under running water. dice eggplant slice and

green pepper. Place in large bowl.

 

Potato: Boil potatoes until tender (about 10 minutes). Cool. peel,

dice and place in bowl with other vegetables.

 

Other vegetables; Peel, seed and chop tomato. Chop celery. Slice

pitted black olives. Put tomatoes, celery and olives in bowl. mix

well.

 

Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over

vegetables in bowl. Toss well. Let marinate at room temperature at

least 1/2 hour and then put in fridge. Toss and stir occasionally.

 

*I used stovetop grill but a BBQ or broiler could be used.

 

Recipe by Anne MacLellan

 

 

 

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Per Serving (excluding unknown items): 391 Calories; 29g Fat (61.0% calories

from fat); 5g Protein; 37g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

157mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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