Title: Chestnut salad (kastano salata)
 Categories: Cheese/eggs, Greek, Harned 1994, Nuts, Salads
      Yield: 1 Batch
 
      1 lb Chestnuts; roasted or boiled
      1 tb Onion; finely chopped
      1 tb Fresh parsley or coriander
           -- chopped
      1 ts Fresh sage; chopped
      1 ts Salt
    1/2 ts Freshly ground black pepper
      1 c  Yogurt or soft cheese
           Lettuce leaves
           Lemon wedges
 
  Pound or slice the chestnuts.  Mix together with the rest of the
  ingredients and serve with fresh lettuce leaves and lemon wedges.
  
  From _Greek Vegetarian Cookery_ by Jack Santa Maria. Boston: Shambhala
  Publications, Inc., 1984.  Pg. 107. ISBN 0-394-74197-8. Posted by
  Cathy Harned.