| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
|
|
Lentils and onions left over from the previous meal; about two cups |
|
|
Roasted vegetables left over from the previous meal; cut up as it pleases you |
|
|
Chicken left over; pulled from the bones and shredded, skin included if you wish |
| 1/2 |
c |
Orange Cumin Vinaigrette; (up to 3/4) |
|
|
Salt and pepper to taste |
|
|
Chopped parsley or cilantro if you have the time and energy; if not don't worry about it |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH1E11
Combine lentils, vegetables and chicken in large mixing bowl. Drizzle over
1/2 cup dressing and mix well to combine. Taste and add additional
vinaigrette and/or salt or pepper to taste. Add chopped herb if you've
managed it. Serve for lunch or light dinner within 2 days.
Yield for this entire menu is 2 to 3 meals for 2 people
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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