CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Fruits |
|
Salad |
4 |
Servings |
INGREDIENTS
2 |
tb |
Lime juice |
2 |
tb |
Red wine vinegar |
2 |
ts |
Ground cumin |
1 |
ts |
Sugar |
|
|
Salt & white pepper to taste |
1/3 |
c |
Peanut oil |
1 |
tb |
Grated ginger |
2 |
|
Cloves (small) garlic; minced |
2 |
tb |
Grapefruit mint; chopped |
1 |
lb |
Carrots |
1/2 |
c |
Dried apricots; slivered |
4 |
lg |
Romaine lettuce leaves |
INSTRUCTIONS
Make the dressing: In a small mixing bowl add 2 tablespoons lime juice to
red wine vinegar. Add ground cumin, sugar, salt and white pepper to taste.
With a whisk, stir in the peanut oil to form an emulsion, then blend in
ginger, garlic and mint. Allow the mixture to sit for one-half hour before
using for the flavors to blend.
Peel carrots, then shred with a grater or the appropriate attachment in a
food processor. Place carrots in a large mixing bowl and add apricots. Add
dressing, tossing salad until well coated. Spon salad onto large chilled
romaine lettuce leaves, and serve.
Source: Shepherd's Garden Seeds pamphlet.
Date: 07 Jun 96 17:06:08 EDT
From: Linda <72752.746@compuserve.com>
MM-Recipes Digest V3 #158
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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