| 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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