Side Pannel
Routh Street Spaetzle Salad
Routh Street Spaetzle Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- ----------------------------HERB-GARLIC SPAETZLE----------------------------
- 2 c Flour
- 1 tb Fresh parsley
- 2 Cloves garlic
- 7 Eggs
- SUN-DRIED TOMATO
- -VINAIGRETTE:
- 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
Directions
SALAD
1 Whole roma tomato; seed and
-julienne
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
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)
1 Whole roma tomato; seed and
-julienne
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
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)
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