| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Salads, Meats, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | c | Couscous |
| 2 | c | Cooked Pork Tenderloin; Cut Up, About 1/4 Pound |
| 1 1/2 | md | Green Bell Peppers; Finely Chopped, About 1 1/2 Cups |
| 2 | md | Carrots; Finely Chopped, About 1 Cup |
| 1/2 | sm | Red Onion; Sliced |
| 1/2 | c | Golden Raisins |
| 1/4 | c | Fresh Mint Leaves; OR |
| 1 | tb | Dried Mint Leaves |
| 1/4 | c | Fresh Parsley; Chopped |
| 1/4 | c | Lemon Juice |
| 1/4 | c | Orange Juice |
| 2 | tb | Olive Or Vegetable Oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground Cinnamon |
| 1/2 | ts | Ground Black Pepper |
INSTRUCTIONS
MINTY DRESSING Mix all of the ingredients in a large glass or plastic bowl, blending well. Cover and refrigerate about 2 hours or until well chilled. MINTY DRESSING: Mix all of the ingredients together, blending well. Nutritional Information Per Serving: Calories: 305 Protein: 21 Grams Carbohydrates: 37 Grams Fat: 8 Grams Cholesterol: 55 Milligrams Sodium: 230 Milligrams Potassium: 620 Milligrams Posted by: Rich Harper From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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