| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Mexican, Side dish | 4 | Servings |
INGREDIENTS
| 2 | md | Beets; peeled and cubed |
| 2 | md | Carrots; sliced diagonally |
| 1 | c | Peas; fresh or frozen |
| 1 | md | Cucumber; peel, seed, & cube |
| 6 | tb | Vegetable oil |
| 3 | tb | Fresh lime juice |
| 2 | tb | Fresh cilantro; chopped |
| 1 | Clove garlic; minced or pressed | |
| Salt; to taste |
INSTRUCTIONS
DRESSING Lightly steam the beets, carrots, andpeas in separate batches until justtender, but still right in color.Mix them in a large bowl and add thecucumber. Combine the dressingingredients. Toss the vegetables withthe dressing and chill. Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 13:14:39 -0400 From: "John M. Nardo M.D." <[email protected]> NOTES : This quick and easy vegetable side dish challenges the heavy, fast-food image of Mexican fare. Mix up this salad, and venture beyond rice and beans!
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