astipalaian salad

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looks like it serves 6 to 8 as a side dish....

 

 

 

* Exported from MasterCook *

 

An Astipalaian Salad

 

Recipe By :Louise Pickford

Serving Size : 4 Preparation Time :0:00

Categories : Illustrated

 

Amount Measure Ingredient -- Preparation Method

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DRESSING:

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 clove garlic -- crushed

1 pinch cayenne pepper

1 pinch nutmeg

SALAD:

1 1/2 cups feta cheese -- crumbled

1/2 large cucumber -- peeled and diced

1 tablespoon fresh dill -- chopped

1 large papaya

1/4 cup black Greek olives -- pitted

 

DRESSING: Blend ingredients together and pour 2/3 of dressing into bowl. Add

feta, cucumber and dill. Stir well. Let marinate several hours.

 

SALAD: Peel papaya, cut in half, and scoop out and discard the seeds. Cut the

flesh into bite size pieces. Mix with remaining dressing.

 

SERVE: Arrange papaya and olives around edge of serving platter. Spoon marinated

feta mixture into center and serve at once.

 

Description:

" Cucumber and papaya from Astipálaia in a Crete "

Source:

" The Inspired Vegetarian by Louise Pickford (Stewart Tabori Chang 1992) "

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Per Serving (excluding unknown items): 276 Calories; 22g Fat (70.9% calories

from fat); 9g Protein; 12g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol;

631mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 3 1/2 Fat.

 

NOTES : Astipalaia is a remote Greek island in the Aegean. I recently spent some

time working there and was treated to a wonderfully fresh tasting feta salad.

Here is my version to which I have added diced papaya. [page 108]

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0