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2 Salads

Here is the salad with the "capons" - sorry for the error, plus another salad
we've enjoyed a lot.

Peasant Salad (from The McDougall Program)

2 tomatoes
1 cucumber
1 yellow pepper
1 small mild onion
1/8 cup lightly packed chopped fresh basil leaves
1 tablespoon capers
1 clove garlic, crushed
1/2 cup oil-free Italian salad drsesing
1/2 loaf oil-free French-style bread

Cut the tomatoes, cucumber, pepper and onion into bite-sized pieces. Place in
a large bowl and stir in the remaining ingredients except for the bread. Cut
the bread into bite-sized pieces, add to vegetable mixture, and toss gently to
coat with dressing.


Macedonian Salad (from Moosewood Cookbook, minus the oil)

2 small eggplants
2 medium tomatoes
2 scallions
1 cucumber
1 green pepper
1 sweet red pepper
chopped parsley

2 cloves crushed garlic 
2 Tbs dry red wine
juice from 1 lemon
1/2 c wine vinegar
1/2 tsp salt or more
(Recipe calls for 1/4 c each of olive oil & safflower oil - I omitted these)
black pepper
1 tsp basil
1/2 tsp oregano
1/2 tsp thyme

yogurt for the top

1. Slice (1/2 inch slices), peel and lightly salt the eggplant. Let stand 10
minutes. Broil on an oiled tray until brown on both sides. DonÕt overcook or
undercook. Slices should be just tender enough so a fork can slide in.

2. Prepare marinade. Chop the still-warm eggplant into bite-sized chunks,
cover with marinade and let it absorb as it cools. Chill marinating eggplant 2

3. Just before serving, cut the other vegetables into small chunks. Toss with
the eggplant.

Zoe Sodja
Santa Cruz