| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bean-, Sal |
6 |
Servings |
INGREDIENTS
| 2 |
sm |
Head Radicchio |
| 30 |
oz |
Chickpeas; rinsed and drained |
| 1 |
bn |
Scallions; sliced, white and 1 inch of green |
| 1 |
md |
Carrot; shredded |
| 3 |
tb |
Fresh parsley |
| 3 |
tb |
Extra-virgin olive oil |
| 3 |
tb |
Fresh lemon juice |
| 2 |
ts |
Toasted ground cumin |
|
|
Kosher salt and freshly ground black pepper |
INSTRUCTIONS
Separate leaves of Radicchio. Lay one on top of the other and cut into thin
strips. Wash and drain in a colander or salad spinner. Put into a large
bowl. Add chickpeas, scallions, carrot and parsley.
Mix remaining ingredients in a small bowl. Pour over vegetables and toss
well. Let sit at least 1 hour at room temperature before serving.
Yield: 6 servings
Nutritional information: 419 calories and 12.7 grams of fat
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHF097
Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”