Trim the carrots and cut into narrow, short sticks. Remove the husks from
the corn and with a large knife, cut the raw kernels from the cob. Hold the
sage leaves together in a clump and finely slice crosswise to get a measure
of 1/4 cup, packed. Combine the carrots, corn, sage, bell pepper and chili
flakes in a bowl.
For the dressing, combine the oil, vinegar, sugar, thyme, rosemary and
pepper in a jar. Shake well. Toss the beans with 2 Tbsp dressing. Toss
the remaining dressing with the carrot salad. Spoon the carrot salad into
the center of the dinner plates with the bean salad alongside. Trim each
plate with a few green or sage leaves.
Nutritional Information per serving: 360 calories, 15g fat, 164mg sodium,
52g carbohydrates, no cholesterol
** Fort Worth Star Telegram - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Posted to MM-Recipes Digest V3 #273
Date: Sat, 5 Oct 1996 20:16:47 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”
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