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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.
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