Ethiopian QUEEN OF SHEBA SALAD

Ethiopian  Queen Of Sheba Salad

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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.

Rating:

★★★★★ 1 vote

Serves:
6-8

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

How to Make Ethiopian QUEEN OF SHEBA SALAD

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.

Printable Recipe Card

About Ethiopian QUEEN OF SHEBA SALAD

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



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