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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37378/full/37378/shepherds-salad/ <br /><br /> <b>Shepard’s Salad</b> <br /> Wednesday, March 4, 2009 | by <br /><br />Serves 6-8<br /><br />Dressing:<br />1 Tbs. red wine vinegar1 Tbs. pomegranate molasses or vinegar*<br />1 clove garlic, minced<br />1/2 tsp. Dijon mustard<br />6 Tbs. extra virgin olive oil<br />Salad:<br />4 medium tomatoes, seeded and cut into chunks<br />1 hot house cucumber, peeled, seeded and cut into chunks<br />2 red bell peppers, seeded and cut into cubes<br />1 green bell pepper, seeded and cut into cubes<br />1 large red onion, cut into small chunks<br />1 cup chopped fresh parsley<br />salt and pepper<br />In a small bowl whisk dressing ingredients until well blended.<br />In a large bowl combine vegetables with half the parsley and dressing. Toss well, add salt and pepper to taste and sprinkle with remaining parsley.<br />*Pomegranate molasses can be found in the ethnic food section of your market. I use a brand called Carlo (kosher). You can also use Pom pomegranate juice by cooking it down to a syrupy consistency.<br />(Louise Fiszer)

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