Name: Turkish Salad
Prep time: 10 min
Total time: 10 min
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)

Turkish Salad

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.

Turkish Salad

Prep Time 10

Total Time 10

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Servings

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

Instructions

In a 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.
Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW