Routh Street Spaetzle Salad

Categories: Salad

Serves: 6 Servings

Ingredients:

----------------------------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

Instructions:
-----------------------------------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)
Recipe By : Routh Street Brewery

Posted to MC-Recipe Digest V1 #253

Date: Sun, 20 Oct 1996 21:35:17 -0700 (PDT)

From: PatH

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