By Vicky Bryant on November 14, 2003
"This can be a meal in and of itself with some bread and wine. Our favorite way this past summer was just to make a Beer Butt chicken and have this salad - that was all that was needed. I got this recipe out of one of my magazines (Food, Gourmet, Bon Apetite....), I'm just not sure which one..."
Serving Size: 1 (292 g)
Servings Per Recipe: 4