| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Couscous |
| 2 |
c |
Cooked Pork Tenderloin, Cut |
|
|
Up About 1/4 Pound |
| 1 1/2 |
|
Green Bell Peppers, Finely |
|
|
Chopped About 1 1/2 Cups |
| 2 |
|
Carrots, Finely Chopped |
|
|
About 1 Cup |
| 1/2 |
|
Red Onion, Sliced |
| 1/2 |
c |
Golden Raisins |
| 1/4 |
c |
Fresh Mint Leaves, OR |
| 1 |
T |
Dried Mint Leaves |
| 1/4 |
c |
Fresh Parsley, Chopped |
| 1/4 |
c |
Lemon Juice |
| 1/4 |
c |
Orange Juice |
| 2 |
T |
Olive Or Vegetable Oil |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Ground Cinnamon |
| 1/2 |
t |
Ground Black Pepper |
| 6 |
|
Milligrams |
INSTRUCTIONS
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: Posted by: Rich Harper
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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