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Nutrition Facts
Serving Size 1 (93g) Recipe makes 12 servings
Calories 86
Calories from Fat 55		(64%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 106mg		35%
Sodium 103mg		4%
Potassium 191mg		5%
Total Carbohydrate 4.2g		1%
	Dietary Fiber 0.8g	3%
	Sugars 2.3g
Protein 4.1g		8%
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Sushiman's Sick Salad

Recipe #223492 | 10 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Mirj
Apr 19, 2007

Every year, on Israel's Independence Day, we all go off and have a barbeque in a public park together with friends and family. Every year, without fail, my Sushiman makes his Sick Salad. Sushiman is British, so sick means barf. And it really does look like barf. People rave about it, although I wouldn't know, I really can't bring myself to eat it, although that one time I did taste it (with my eyes closed), it was actually pretty tasty! At the request of a few brave souls in the Jewish forum, here it is, in all it's glorious, barfy splendor!

SERVES 12 (change servings and units)

Ingredients

1 large onion, coarsely chopped
1/2 lb button mushroom, coarsely chopped
3 tablespoons oil, for sauteing
6 hard-boiled eggs, peeled and coarsely chopped
1 (14 ounce) can crushed tomatoes
salt and pepper, to taste

Directions

1
Saute the onion and mushrooms in the oil until soft.
2
Dump it all into a bowl with the rest of the ingredients.
3
Serve well chilled with barf bags on the side.

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Featured Reviews for This Recipe

From: Mia in Germany

On Mar 19, 2009

It does look messy, but many of my favourite Iranian dishes do, and they taste wonderful. So I knew I had to do this one for my husband's birthday party, and it was a huge hit! Thanks to you and your Sushiman for sharing it!

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From: echo echo

On May 19, 2007

This is exactly what it purports to be a rather messy-looking salad that nevertheless tastes great. The trick is cooking the mushrooms and expecially the onions first, something I wouldn't have thought of. I'll probably try it this summer substituting fresh tomatoes from the farmer's market fot the canned crushed ones--I bet it will taste even better and maybe look a little prettier.

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