Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Low-fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Romaine lettuce -- or iceberg
-lettuce
1 Red pepper -- seeded & diced
4 Eggs -- hard boiled; peeled
-cut in wedges
4 Tomatoes -- sliced
2 ts Capers
16 Olives, black
4 sl Whole wheat bread -- thinly
-sliced
2 Garlic cloves
1 tb Olive oil
-----FOR THE DRESSING-----
1 tb Olive oil
2 ts White wine vinegar
1 tb Parsley -- fresh chopped
1 t Tarragon, dried
-salt & black pepper
"This substantial peasant dish from Syria is a rich
source of protein and fiber."
Prepare all the salad ingredients and place in a
bowl.Toast the whole wheat bread and rub with cut
cloves of garlic. Lightly sprinkle with oil. Break
into small pieces. Put the dressing ingredients
together in a screw-top jar and mix by shaking well.
Toss the garlic toast and dressing into the salad.
NUTRIENTS PER PORTION: Protein: 11 g Fiber: 6 g
Polyunsaturated fat: 2 g Saturated fat: 3 g Vitamins
A, B1, B2,B12,C, D, E, FA Minerals: Fe, Mg, Zn
Calories: 235
SERVES: 4 SOURCE: _Vegetarian Cooking_ by Sarah Brown
posted, not tested by Anne MacLellan
