Routh Street Spaetzle Salad
| Yield: | 6 Servings |
| Categories: | Salad |
| 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 |
| 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 |
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