Title: Chestnut Salad (Kastano Salata)
Categories: Cheese/eggs, Greek, Harned 1994, Nuts, Salads
Yield: 1 Batch

1 lb Chestnuts; roasted or boiled
1 tb Onion; finely chopped
1 tb Fresh parsley or coriander
-- chopped
1 ts Fresh sage; chopped
1 ts Salt
1/2 ts Freshly ground black pepper
1 c Yogurt or soft cheese
Lettuce leaves
Lemon wedges

Pound or slice the chestnuts. Mix together with the rest of the
ingredients and serve with fresh lettuce leaves and lemon wedges.

From _Greek Vegetarian Cookery_ by Jack Santa Maria. Boston: Shambhala
Publications, Inc., 1984. Pg. 107. ISBN 0-394-74197-8. Posted by Cathy
Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini