Recipe#6690

Title: CHESTNUT SALAD (KASTANO SALATA)

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

      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.