Sweet Garlic And Olive Salsa Recipe
Yield: 7 1/4-cupsRecipe by luhu.jp
Ingredients:
JOHN ASH #JA9766
12 large: Unpeeled garlic cloves,
1/4 cup: Fruity olive oil,
1/3 cup: Scallions, sliced
Diagonally,
1/2 cup: Seeded, slivered mixed
Olives such as kalamata,
Sicilian, picholine,
4: Sundried tomato halves in,
Oil, drained and slivered
1 cup: Seeded chopped fresh firm,
Ripe tomato,
1 small: Lemons, Grated zest and
Juice of,
Salt and black pepper,
Vinegar, balsamic, or
Sherry,
1 tbsp: Chopped fresh mint,
Directions:
Drop the garlic cloves into lightly salted boiling water and boil for
1 minute. Drain, cool slightly and remove skin from garlic. Add
garlic and water to cover in a pan, bring to a boil and cook for
another minute. Drain and repeat process one more time. Drain garlic,
slice thinly and set aside.
Add oil to a small saute pan and gently saute scallions for a minute
or two until just softened. Add garlic, olives, sundried and fresh
tomatoes, zest and juice of lemon and sautJ for 1 minute more. Off
heat, season to taste with salt, pepper and drops of balsamic
vinegar. Stir in mint. Store salsa covered in refrigerator up to 5
days.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
1 minute. Drain, cool slightly and remove skin from garlic. Add
garlic and water to cover in a pan, bring to a boil and cook for
another minute. Drain and repeat process one more time. Drain garlic,
slice thinly and set aside.
Add oil to a small saute pan and gently saute scallions for a minute
or two until just softened. Add garlic, olives, sundried and fresh
tomatoes, zest and juice of lemon and sautJ for 1 minute more. Off
heat, season to taste with salt, pepper and drops of balsamic
vinegar. Stir in mint. Store salsa covered in refrigerator up to 5
days.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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