• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Routh Street Spaetzle Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • ----------------------------HERB-GARLIC SPAETZLE----------------------------
  • 2 c Flour
  • 1 tb Fresh parsley
  • 2 Cloves garlic
  • 7 Eggs
  • 1/2 c Extra virgin olive oil
  • 1/4 c Balsamic Vinegar
  • 2 tb Red wine vinegar
  • 6 Oil-pack sun-dried tomatoes;
  • -chopped fine
  • 1 ts Minced garlic
  • 1 tb Sugar


1 Whole roma tomato; seed and
1 tb Fresh basil; chopped
1/4 sm Red onion; thinly sliced
1/4 c Black olives; chopped
Any or all of the following
Also cut in 2-inch julienne
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.
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)

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