Title: Codfish Salad
Categories: None
Yield: 1 Servings

1 pk (3.25 oz) dried shredded
-codfish
2 Onions, sliced
1 tb Salt
3/4 c Salad oil
2 lg Cloves garlic, minced
6 tb Cider vinegar
1 tb Soy sauce
2 Hawaiian red peppers, seeded
-and minced (up to 3)
1 tb Minced parsley
1 cn (15 oz) garbanzo beans,
-drained
1 Head lettuce, torn in pieces
2 Tomatoes, cut into wedges
1 Japanese cucumber, sliced
1 bn Watercress tops
1 cn (15 oz) pitted black olives,
-drained

Portuguese Recipes - April 1996, Demonstrated by Eleanora Cadinha of the
Portuguese Pioneer Civic Association

Soak codfish in hot water; let stand for 10 minutes, drain. Repeat process,
draining well the second time. Sprinkle onions with the 1 tablespoon salt;
let stand for 10 minutes. Rinse onions and drain well; set aside. In a
skillet, heat the oil. Add codfish, garlic, vinegar, soy sauce, red
peppers, and parsley; cook for 2 minutes. Add onions and garbanzo beans.
Stirring frequently, cook for 2 more minutes. In a salad bowl, combine
remaining ingredients. Add codfish mixture; toss well. Makes 10 servings.

The Electric Kitchen; Hawaiian Electric Company, Inc.
Posted to FOODWINE Digest 14 Jan 97, by Ana Kurland on Wed,
15 Jan 1997.