| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads, Restaurants, Breads | 1 | Servings | |
INGREDIENTS
| 1 | c | Broccoli pieces |
| 1 | c | Cauliflower pieces |
| 1 | c | Cooked navy beans |
| 1/2 | c | Cashew bits |
| 1/4 | c | Olive oil |
| 1 | tb | Lemon juice |
| 1/4 | c | Cider vinegar |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Mustard powder |
| 1/2 | ts | Paprika |
| Pepper | ||
| 1 1/2 | ts | Basil OR 1 1/2 t oregano OR 1 1/2 t tarragon |
INSTRUCTIONS
DRESSING Steam broccoli and cauliflower pieces until just cooked (not mushy). They will have a bright color. Combine with cooked beans. Combine dressing ingredients and whir in the blender. Pour dressing over vegetable and bean mixture and refrigerate for 1 hour. Toss in the cashews. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: The Bagelry, Bellingham, Wash.
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