Egyptian Salad Salad Recipe

Ingredients

1 small pea

1 medium onion, chopped

1 medium green bell pepper, chopped

6 (3 ounce) cans apple cider vinegar

2 tablespoons olive oil

1 medium head cabbage, shredded

2 medium carrots, sliced

1 medium cucumber, sliced

1 medium sweet potato, peeled and cubed

1 medium banana, sliced

6 cups shredded white corn tortilla chips

Directions

In a large bowl, mix pea, onion, green bell pepper, apples, vinegar, olive oil, cabbage, carrots, cucumber, onion and mashed banana. Toss for about 10 minutes; chill or peel.

Heat oil in large skillet. Add pepper and fry over medium-high heat for about 10 minutes. Add cooked pepper; mix together. Add brown sugar, bacon grease, vinegar, apple sauce, and pepper mixture. Stir and cook for about 5 minutes.

Mix together pasta, green beans, corn tortilla chips, bacon mixture, pasta sauce and vegetables. Cool; cut into bite size pieces.

Comments

crappa writes:

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From what I can gather, this is about as authentic a recipe as I've found. My family went back years. I would take any bold statement and improve it by throwing in some garlic powder, oregano, etc. It's quite bland so I usually add something sweet or fruity. UPDATE: I've found the right level of garlic so it's not so bland. It still is basic garlic that you're supposed to use throughout the process. I used 1 tsp. of garlic powder per pound of ground beef. I also used 2 garlic cloves per pound of onions. I used a jar of Trader Joes Fresh Tomato Sauce. I used 416 ml of hot Italian dressing (380 ml half & half is better). I cut in into sections and used a metal skewer to dip the rolls into a

Egyptian Salad Salad Recipe

Ingredients

Directions

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