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Article: Kitchen cabinet: Readers' recipes tested in sunset's kitchens.(Brief Article)(Recipe)
- Article from:
- Sunset
- Article date:
- January 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dolmas Salad
Sandra Frankmann, Pueblo West, GO
After making dolmas--stuffed grape leaves--Sandra Frankmann didn't want to discard the grape leaf pieces left over. So she combined them with other dolma ingredients into a salad. It would make a wonderful side dish for roasted lamb. Preserved grape leaves are sold in jars in Middle Eastern markets and in many well-stocked supermarkets.
PREP AND COOK TIME: About 1 hour
MAKES: 4 to 6 servings
1/4 cup pine nuts (1 oz.)
1/2 cup thinly sliced green onions (white and pale green parts only)