| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Digest, Fatfree |
1 |
Servings |
INGREDIENTS
|
|
-Big salad bowl (12" diameter?) filled with equal parts escarolle and romaine |
| 1/2 |
c |
Or more roasted red peppers, bite sized pieces 1/2 cup dried tomatoes |
| 2 |
tb |
Balsamic vinegar to taste |
| 1 |
|
To 2 tablespoons raisins |
| 1 |
tb |
LF parmesean, if you can find some that's decent! |
| 1 |
|
Thin-sliced green onion |
INSTRUCTIONS
Toss! Munch! Nice with a piece of multi-grain toast and/or a cup of miso
soup.
I think when I make this for company I'll use both red and yellow peppers
to roast. Last night I tried some Mazetti's (sp?) roasted red peppers,
which are packed without oil. Also, you would never have gotten me to mix
raisins with anything savory a few months ago, but this really is good!
sally charette <ECZ5SCC@MVS.OAC.UCLA.EDU>
Fatfree Digest, Vol. 8, Issue 40, June 1, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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“Nothing ruins the truth like stretching it.”