Routh street spaetzle salad
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Routh street spaetzle salad
Last updated 6/12/2012 1:20:57 AM. Recipe ID 52921. Report a problem with this recipe.
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      Title: Routh street spaetzle salad
 Categories: Salad
      Yield: 6 Servings
        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
  :          *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)

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Recipe ID 52921 (Apr 03, 2005)

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