Lebanese Mint Salad Dressing

From: v313mdm8@ubvmsd.cc.buffalo.edu (ROCHELLE NEWMAN)

Date: Sun, 18 Jul 1993 01:49:00 GMT


This stuff is great, but don't worry too much about exact amounts...
You'll probably have to fiddle around a bit to get the amounts right.
Recipe courtesy of my future Lebanese grandmother-in-law.

1/4 bunch fresh parsley
1 clove garlic, mashed with 1/2 tsp salt
1 1/2 lemons, squeezed for their juice (get rid of rest of lemon)
2 tblsp oil
1/4 cup dried mint (from your own garden is best!)

Mix all ingredients well.


mara

Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.