| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
4star, Salad |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Cooked rice — variety |
| 1 |
c |
Cooked white beans — rinsed |
|
|
And drained |
| 2 |
tb |
Chopped pecans — roasted |
| 2 |
tb |
Minced red bell pepper |
| 2 |
tb |
Minced red onion |
| 3 |
tb |
Minced fresh cilantro |
| 3 |
tb |
Green chili peppers — diced |
|
|
Canned, drain |
| 1/3 |
c |
Carrots — minced |
| 1/3 |
c |
Broccoli florets — minced |
| 1/3 |
c |
Cauliflower florets — |
|
|
Minced |
|
|
Salt and pepper — freshly |
|
|
Ground |
| 2 |
c |
Iceberg lettuce — shredded |
| 3 |
tb |
Fat-free Italian salad |
|
|
Dressing |
INSTRUCTIONS
Cook an assortment of rice: white, brown and wild. Chill. Cook small white
navy beans, salt free, with a garni of celery stalk, carrot chunk, and
fennel stalk. Rinse, drain, chill.
About two to three hours before service, combine the chilled rice and beans
in a large mixing bowl. Peel a carrot and cut it into 1-inch pieces.
Finely chop, along with 5 to 6 broccoli florets and cauliflower florets (as
fine as or finer than KFC's slaw), in a food processor. Add to the bowl and
toss. Dry-pan roast the pecans pieces for about 4 minutes over medium heat.
Remove from heat. Let cool. Add to salad.
Mince by hand the onion, the red bell pepper and the fresh cilantro leaves.
Chop the canned chili peppers (if necessary). Add to salad and toss well.
Taste and season with salt and pepper. Toss well. Add 3 tablespoons
salad-dressing. Toss. Chill. Serve on bed of thinly shredded lettuce.
Makes 4 single-cup servings.
Salad dressings Ground sundried tomato with oregan in a basic
vinegar-oil-water blend. Dessert: Thin a raspberry vinaigrette with fresh
orange (valencia) juice.
Other ideas: Fat-free Italian or wine-vinaigrette. Fat-Free Asign-Ginger is
good.
Posted to MC-Recipe Digest V1 #160
Date: Fri, 19 Jul 1996 10:35:43 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Pat Hanneman
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