| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Canadian |
Salad |
6 |
Servings |
INGREDIENTS
| 8 |
c |
Assorted greens; torn |
| 1 |
|
Carrot; thinly sliced |
| 2 |
ts |
Toasted sesame seeds |
| 1/4 |
c |
White wine vinegar |
| 1 |
tb |
Fresh mint; chopped -or- |
| 1 |
ts |
Dried mint |
| 1 |
tb |
Liquid honey |
| 1 |
ts |
Poppy seeds |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Vegetable oil |
INSTRUCTIONS
DRESSING
Date: Mon, 22 Apr 1996 17:36:45 -0400
From: Wendy Lockman <wlockman@ra1.randomc.com>
[Dressing makes enough for 2 salads, refrigerate for future use.]
Dressing: In small bowl, whisk together vinegar, mint, honey, poppy seeds,
salt and pepper; gradually whisk in oil. [If using dried mint, let stand
for 1 hour.]
Refrigerate half of the dressing in covered jar for up to 1 week.
In salad bowl, toss greens with remaining dressing to coat evenly. Scatter
carrot over top; sprinkle with sesame seeds.
Per serving: about 150 calories, 2 g protein, 13 g fat, 7 g carbohydrate
Source: Canadian Living magazine, Feb 95 Presented in article by Donna
Paris "Easy Recipes: It's a Honey of a Country"
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