| 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
<swcoate@PEGANET.COM> on Jan 3,
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