Title: Purslane, Tomato And Sumac Salad
Categories: Ckright2
Yield: 1 servings

3 c Lightly-packed tender
-purslane sprigs
1/2 c Chopped spring onions or
-scallions
1 c Roasted; peeled,chopped
-yellow bell pepper
1 1/2 c Cubed; seeded ripe tomatoes
2 tb Sumac powder
1/2 ts Seeded; minced serrano chile
3 tb Fresh lemon juice; or to
-taste
3 tb Extra-virgin olive oil
Kosher salt; to taste
Freshly-ground black pepper;
-to taste
=== GARNISH ===
Sliced roasted red and gold
-baby beets

Wash the purslane and discard any tough stems or damaged leaves. Chop the
onion and bell pepper and rinse in cold water. Place the onions and peppers
in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon
juice and olive oil. Gently mix and season with salt and pepper and garnish
with the sliced roasted beets. This recipe yields ?? servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9733 broadcast 10-16-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

11-12-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.