Cooking Recipe Chestnut Salad (Kastano Salata)

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.

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