Turkish Salad
Contributed by: Quick & Kosher, JAMIE GELLER
For a nutritious alternative to dipping with pita, I serve baby carrots and celery sticks with hummus, tahini and Turkish salad.
Adding sautéed zucchini and eggplant makes it a ratatouille. Serve it warm as a deliciously thick and flavorful side dish.
Prep: 10 min
Total: 1 hr, 40 min
Yield: 8 servings
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Ingredients:
-
1 onion, chopped
1 teaspoon prepared crushed garlic
1 tablespoon olive oil
2 green bell peppers, seeded, veins removed, diced (or 1 (10-ounce) bag stir fry peppers, defrosted)
2 jalapeño hot pepper rings (from a jar)
2 cups canned, crushed tomatoes
1 teaspoon salt
1/4 teaspoon black pepper
Quartered pita breads (optional)
Preparation:
- In 10-inch skillet, sauté onion and garlic in oil over medium heat for 2 minutes.
- Add peppers, tomatoes, salt and pepper.
- Bring to a boil. Reduce heat and simmer for 30 minutes. Chill in refrigerator 1 hour before serving with warm pita bread, if desired.
Roasted turkey is perfect for holidays and entertaining. Plus, turkey is one of the most economical and delicious ways to feed a crowd.
Nothing beats potato kugel. Baking kugels in individual cups means every serving is a crunchy delight!
