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Recipe Name: Anne's Summer Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 4

1 Eggplant
1/2 Green pepper
1 Tomato
3 Celery stalks
3 Potatoes, new
12 Black olives
1/2 Cup(s) Olive oil
3 Tablespoon(s) Red wine vinegar
2 Garlic cloves, minced
1 Dash(s) Pepper
1 Dash(s) Basil, dried
I used vegetables on hand. Other in-season vegetables (ie. beans)
could be used. As well, feta cheese or mozzarella cheese could be
added. 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 slices
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. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 270
Calories From Fat: 252
Total Fat: 28.6g
Cholesterol: 0mg
Sodium: 185.2mg
Potassium: 120.9mg
Carbohydrates: 3.9g
Fiber: 1.2g
Sugar: 1.4g
Protein: <1g

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