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Kate Heyhoe

Kate's Global Kitchen

 

Chick Pea and Feta Salad

(Served by ARAMARK at the 1996 Atlanta Olympic Games)

Serves 8

 

Dressing:
1 tablespoon canola oil
1 tablespoon tomato juice
2 teaspoons ketchup
2 teaspoons red wine vinegar
Dash salt
Dash Worcestershire sauce
Dash Tabasco Sauce

Salad:
1 15 ounce can chick peas (Garbanzo beans), drained
1 medium tomato, chopped
2 ounces feta cheese crumbled
1/4 cup green onions, chopped
2 tablespoons fresh parsley, chopped

 

Combine all dressing ingredients. Blend until smooth. Combine chick peas and remaining ingredients. Add dressing and toss to distribute evenly and coat thoroughly. Chill.

Nutrition Information Per Serving:
Calories: 97
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 7 mg
Sodium: 322 mg

 

Kate's Global Kitchen

 

Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...

 

Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...

 

Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

 
Copyright © 2000, Kate Heyhoe. All rights reserved.

 



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