Ethiopian  Queen Of Sheba Salad Recipe

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Ethiopian QUEEN OF SHEBA SALAD

Marsha Gardner

By
@mrdick1950

My friend Jean serves this salad when she prepares an Ethiopian dinner, as she feels that a salad is lacking in the Ethiopian presentation. It's pretty hot too, so be careful with the hot-pepper sauce and hot chilies.


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Ingredients

1 1/2 lb
firm tomatoes, cut into tiny wedges with seeds removed
1/2 c
vidalia onions, finely chopped
1
hot chili pepper, finely chopped
1 clove
garlic, minced

SHEBA SAUCE

1 c
ketchp
1/4 c
apple cider vinegar
1/2 c
sweet wine, muscatel or maderia
1 tsp
worcestershire sauce
kosher salt and freshly ground black pepper to taste
few dash(es)
tobasco sauce

Directions Step-By-Step

1
In a 1-quart bowl: Combine tomatoes, cut in tiny wedges with seeds removed, onions, finely chopped clove garlic, finely chopped chili pepper, finely chopped.
2
SHEBA SAUCE:
Combine sauce ingredients in a small bowl, mixing well.
3
Pour sauce over vegetables and marinate. Serve in sauce dishes without lettuce.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy