雜果蔬菜沙津食譜(english)

Summer vegetable salad Serves 4

Cooking time 10 to 30 mins
Ingredients
1 large eggplant (aubergine)
olive oil, for coating
sea salt, to season
1 large red capsicum (pepper), deseeded and cut into six pieces
1 large green capsicum (pepper), deseeded and cut into six pieces
1 tomato, cored and halved crosswise
1 Spanish onion, cut into wedges

For the dressing:
2 cloves of garlic, crushed
1 tsp dijon mustard
1 tbsp drained capers (Sicilian if possible)
1 tbsp red wine vinegar
1 tsp sherry vinegar
sea salt
¼ cup (50ml/2fl oz)extra virgin olive oil
½ bunch flat leaf parsley, leaves roughly torn



Method
1. Thinly slice the eggplant lengthwise and toss with olive oil and sea salt, then cook on a hot barbecue or char-grill until charred and tender.
2. Toss the remaining vegetables in olive oil and sea salt and cook on a hot char-grill or barbecue until charred and tender.
3. Place all the cooked vegetables in a large bowl.
4. For the dressing, combine the garlic, mustard, capers and vinegars in a bowl, season with sea salt to taste and stir in the olive oil. Add the parsley leaves and mix well to combine.
5. Pour the dressing over the vegetables and toss well to coat them.

Fruit and Vegetable Salad
INGREDIENTS
1 medium green pepper, chopped
1 cup chopped celery
1 cup shredded cabbage
3/4 cup chopped unpeeled red apple
1/2 cup seedless red grapes, halved
1/4 cup reduced-fat mayonnaise
1/4 teaspoon salt
Lettuce Leaves
DIRECTIONS
In a bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise and salt.
Stir into pepper mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves.
Nutritional Analysis: One serving (1 cup) equals 95 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 298 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat.

more: http://www.geocities.com/nu2me.geo/salads.html