| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
September 1 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Torn red-leaf lettuce; rinsed well and |
|
|
; spun dry |
| 1 |
|
Carrot; grated |
| 1/2 |
sm |
Red onion; sliced thin |
| 4 |
|
Mushrooms; sliced thin |
| 4 |
|
Cherry tomatoes; quartered |
| 3/4 |
c |
Broccoli flowerets; cut into 1/2-inch |
|
|
; pieces, blanched in |
|
|
; boiling water for 1 |
|
|
; minute, and drained |
|
|
; well |
| 1/2 |
|
Red bell pepper; cut into strips |
| 1 |
ts |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
| 1 1/2 |
ts |
Coarse-grained mustard |
| 1/4 |
ts |
Sugar |
|
|
A pinch of cayenne |
| 1/2 |
c |
Plain yogurt |
| 1 |
ts |
Finely chopped fresh parsley leaves |
| 1 |
|
Hard-boiled large egg; quartered for |
|
|
; garnish if desired |
INSTRUCTIONS
In a large bowl toss together the lettuce, the carrot, the onion, the
mushrooms, the tomatoes, the broccoli, and the bell pepper. In a bowl whisk
together the lemon juice, the oil, the mustard, the sugar, the cayenne, the
yogurt, the parsley, and salt and black pepper to taste and toss the salad
with the dressing, combining well. Divide the salad between 2 large salad
plates and garnish it with the egg.
Serves 2.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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