| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot01 |
4 |
servings |
INGREDIENTS
| 6 |
md |
Carrots; scrubbed |
| 4 |
md |
Beets; scrubbed |
| 1 |
md |
Cucumber; peeled, seeded, |
|
|
And sliced 1/4" thick crescents |
|
|
=== DRESSING === |
| 6 |
tb |
Olive oil |
|
|
Juice of 2 limes |
| 1/2 |
bn |
Cilantro; leaves only, chopped |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
Coarse salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1/2 |
ts |
Ground cumin |
INSTRUCTIONS
Using a steamer basket over medium-boiling salted water, lightly
steam the carrots and beets until tender and cooked through, about 12
minutes for the carrots and 15 to 20 minutes for the beets. Remove
carrots and beets and let sit at room temperature until cooled. Peel
beets and cut into bite-size slices. Cut carrots on the diagonal. Mix
vegetables in a large bowl along with the cucumber. Combine the
dressing ingredients in a small bowl. Pour the dressing over the
vegetables and toss to coat. Chill the salad until ready to serve.
This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E03 broadcast
01-15-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-09-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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