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Name: Codfish Salad
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Japanese cucumber sliced; 1 15-oz can garbanzo beans; 2 Onions sliced; 2 Hawaiian red peppers seeded; 1 tb Salt; 1 bn Watercress tops; 1 tb Soy sauce; 1 15-oz can black olives pitted; 1 Head lettuce torn in pieces; 2 lg Garlic minced; 6 tb Cider vinegar; 1 tb Parsley minced; 2 Tomatoes cut into wedges; 1 3.25-oz dried codfish shredded; 3/4 c Salad oil

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INGREDIENTS

1 Japanese cucumber ; sliced
1 15-oz can garbanzo beans
2 Onions ; sliced
2 Hawaiian red peppers ; seeded
1 tb Salt
1 bn Watercress tops
1 tb Soy sauce
1 15-oz can black olives ; pitted
1 Head lettuce ; torn in pieces
2 lg Garlic ; minced
6 tb Cider vinegar
1 tb Parsley ; minced
2 Tomatoes ; cut into wedges
1 3.25-oz dried codfish ; shredded
3/4 c Salad oil

Servings

INSTRUCTIONS

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.

NOTES

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Codfish Salad

1  Japanese cucumber sliced
1 15-oz can garbanzo beans   
2  Onions sliced
2  Hawaiian red peppers seeded
1 tb Salt 
1 bn Watercress tops 
1 tb Soy sauce 
1 15-oz can black olives pitted
1 Head  lettuce torn in pieces
2 lg Garlic minced
6 tb Cider vinegar 
1 tb Parsley minced
2  Tomatoes cut into wedges
1 3.25-oz  dried codfish shredded
3/4 c Salad oil

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 <akur@LOC.GOV> on Wed,       15    Jan 1997.

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Nutrition

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Serving Size: 1 Serving (2561g)
Recipe Makes: 1

Calories: 2121
Calories from Fat: 993 (47%)

Amt Per Serving		% DV

	Total Fat 110.4g	147 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 42.8g
	Polyunsanturated Fat 49.2g
Cholesterol 140mg		43 %
Sodium 11754.3mg		405 %
Potassium 5688.7mg		150 %
Total Carbohydrate 205.9g		61 %
	Dietary Fiber 59.9g	240 %
	Sugars, other 146g
Protein 101.7g		145 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2121

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