Categories: Salads, Low-fat 
      Yield: 4 servings 
  
      1    Romaine lettuce; or iceberg 
           -lettuce 
      1    Red pepper; seeded & diced 
      4    Eggs; hard boiled; peeled 
           -cut in wedges 
      4    Tomatoes; sliced 
      2 ts Capers 
     16    Olives, black 
      4 sl Whole wheat bread; thinly 
           -sliced 
      2    Garlic cloves 
      1 tb Olive oil 
 
------------------------------FOR THE DRESSING------------------------------ 
      1 tb Olive oil 
      2 ts White wine vinegar 
      1 tb Parsley; fresh chopped 
      1 ts Tarragon, dried 
           -salt & black pepper 
  
  "This substantial peasant dish from Syria is a rich source of protein and 
  fiber." 
   
  Prepare all the salad ingredients and place in a bowl.Toast the whole wheat 
  bread and rub with cut cloves of garlic. Lightly sprinkle with oil. Break 
  into small pieces. Put the dressing ingredients together in a screw-top jar 
  and mix by shaking well. Toss the garlic toast and dressing into the salad. 
   
  NUTRIENTS PER PORTION: Protein: 11 g Fiber: 6 g Polyunsaturated fat: 2 g 
  Saturated fat: 3 g Vitamins A, B1, B2,B12,C, D, E, FA Minerals: Fe, Mg, Zn 
  Calories: 235 
   
  SERVES: 4 SOURCE: _Vegetarian Cooking_ by Sarah Brown posted, not tested by 
  Anne MacLellan