| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Salad |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chicken breast; skinless, boneless |
| 1/4 |
c |
Peas |
| 1 |
tb |
Golden raisins |
| 1/4 |
c |
Carrots; shredded |
| 1 |
c |
Red cabbage; shredded |
| 1/4 |
c |
Apples; diced |
| 1/4 |
c |
Scallions; sliced |
| 1/4 |
c |
Celery; diced |
| 1/8 |
ts |
Celery seed |
| 1 |
c |
Nonfat yogurt |
| 1 |
tb |
Nonfat mayonnaise |
| 3 |
ts |
Curry powder; optional |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Shallots; diced |
|
|
Black pepper |
INSTRUCTIONS
DRESSING
From: LD Goss <ldgoss@METRONET.COM>
Date: Mon, 15 Jul 1996 14:33:57 -0500
Toss salad ingredients. Put dressing ingredients in blender and blend.
Serve over salad.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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