| 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 |
md |
Ripe tomatoes; ea. cut in 12 wedges |
| 3/4 |
lb |
Fresh green beans; blanched |
| 1/3 |
c |
Olive or vegetable oil |
| 1/2 |
ts |
Coarsely ground pepper |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Minced fresh garlic |
| 1 |
ts |
Country-style Dijon mustard |
INSTRUCTIONS
SALAD
DRESSING
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, 1998
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”