| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | California | Salads, Grapes, Meatless | 4 | Servings |
INGREDIENTS
| 1 | c | Seedless grapes |
| 15 | oz | Small white beans; drained |
| 1/2 | c | Diced celery |
| 1/4 | c | Slinced green onions |
| 2 | tb | Chopped parsley |
| 2 | tb | Vegetable oil |
| 2 | tb | Lemon juice |
| 2 | ts | Dijon-style mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| Lettuce leaves |
INSTRUCTIONS
SALAD LEMON-MUSTARD DRESSING FOR SERVING Combine all ingredients except lettuce; mix well Serve on lettuce leaves. Makes 4 servings. Combine the ingredients for the dressing. Mix well. Makes 1/4 cup. Nutritional Analysis Per Serving: 248 Cal., 10 g pro., 8 g fat (22% Cal. from fat), 37 g carb., O mg chol., 9.3 g fiber and 170 mg sodium. California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA. Pamphlet. Notes: Try this at your next potluck or patio dinner. >From Pat Hanneman (Kitpath) with McBuster 98 Mar Recipe by: California Grapes 1997: Very Vine & Vegetarian Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998
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