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Zov's Olive Salad With Tahini
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
=== SALAD ===
4 cups green olives -- halved and pitted
2 large tomatoes -- halved, seeded,
and chopped
1 cup coarsely-chopped toasted walnuts
1 bunch cilantro -- chopped
1 bunch parsley -- chopped
1 bunch green onions -- chopped
4 garlic cloves -- minced
1 jalapeƱo -- finely minced
Juice of 1 lemon
1 cup tahini
1/2 bunch parsley -- coarsely chopped
1 garlic clove -- chopped
1/2 cup lemon juice
Salt -- to taste
Freshly-ground black pepper -- to taste

Combine all salad ingredients in a large bowl.

To make the dressing: Combine the tahini, parsley and garlic in a food
processor; process until the parsley is almost pureed. With the motor
running, add the lemon juice and enough water ( 1/2 cup or more) to bring
the mixture to the consistency of creamy salad dressing. Season with salt
and pepper.

Add the tahini dressing to the salad (you may not need all of it). Toss
well. Taste and adjust seasoning.

Serve as an appetizer with pita bread. The salad is best right after it's
dressed, although you may assemble the salad components and the dressing
ahead of time. You may also halve the recipe, if desired.

This recipe yields about 7 cups.

Nutritional data per 1/4 cup serving: 120 calories; 3 g protein; 5 g
carbohydrate; 12 g fat (2 g saturated); 0 mg cholesterol; 152 mg
sodium; 2 g fiber.

© 2008
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