| 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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