| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chicken & t, Main dishes, Salads | 6 | Servings | |
INGREDIENTS
| 4 | c | Torn lettuce leaves |
| 1 | c | Sliced 1/4" fresh mushrooms |
| 1 | c | Sliced 1/8" red onion |
| separated into rings | ||
| 1/2 | c | Torn fresh basil, parsley |
| mint or lemon balm | ||
| 2 | Ripe tomatoes, ea. cut in 12 | |
| wedges | ||
| 3/4 | lb | Fresh green beans, blanched |
| 1/3 | c | Olive or vegetable oil |
| 1/2 | t | Coarsely ground pepper |
| 1/4 | t | Salt |
| 2 | T | Red wine vinegar |
| 1 | t | Minced fresh garlic |
| 1 | t | Country-style Dijon mustard |
INSTRUCTIONS
1998 In large bowl toss together all salad ingredients. In small bowl stir together all dressing ingredients. Pour dressing over salad; toss to coat. NOTES : Cool and crisp,this garden-fresh salad is enhanced with herbs fresh from the garden. Tip:To blanch green beans, place in boiling water for 7 to 9 minutes. Rinse in cold water. Recipe by: Treasury of Country Recipes Posted to EAT-L Digest by Sean Coate <[email protected]> on Jan 3,
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