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Iain Duguid

Greens With Tangy Lemon Dressing

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CATEGORY CUISINE TAG YIELD
Vegan Vegtime2 1 Servings

INGREDIENTS

4 c Torn leaf lettuce
1 c Chopped radicchio
1/4 c Fresh lemon juice
1/4 c Water
2 T Olive oil
1 t Sesame tahini
1 t Dijon mustard
1/2 t Sugar or honey

INSTRUCTIONS

SERVINGS VEGAN  The salad dressing can be doubled and kept airtight in
the  refrigerator for up to 6 weeks.  In medium bowl, combine lettuce
and radicchio. In food processor or  blender, process remaining
ingredients until smooth. Pour over greens  and toss to coat.  PER
SERVING: 87 CAL.; 20 PROT.; 7G TOTAL FAT (1g SAT. FAT); 4G CARB.;  0
CHOL.; 14MG sod.; 1g FIBER.  Recipe by: Vegetarian Times Magazine,
February 1998, page 38  Converted by MM_Buster v2.0l.

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