CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
4 |
oz |
Mushrooms,Button |
1/2 |
|
Green Bell Pepper — inch strips |
1/2 |
c |
Olives,Black,Sliced |
1/4 |
c |
Onions,Green — Sliced |
1 |
cn |
Garbanzos,Drained — 15-oz |
|
|
Yogurt Dressing: |
1/2 |
c |
Yogurt,Plain |
1/4 |
c |
Mayonnaise |
1/2 |
ts |
Cumin,Ground |
1 1/2 |
ts |
Lemon Juice |
1/4 |
ts |
Garlic Salt |
1/8 |
ts |
Tumeric,Ground |
|
|
Lettuce Leaves |
2 |
|
Tomatoes,Ripe,Fresh — |
|
|
Wedges |
INSTRUCTIONS
1-Drain beans, and mushrooms ,if you are using canned mushrooms. Mix beans,
mushrooms, green pepper, olives and onions. Refrigerate until well chilled;
at least 2 hours. Just before serving, toss salad with yogurt dressing.
2-Serve on lettuce leaves and garnish with tomato wedges. Dressing: Mix all
dressing ingredients to blend well. Jo Anne Merrill, Betty Crocker Cookbook
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”