| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked black beans |
| 2 |
c |
Cooked red lentils |
| 1 |
ts |
Dry mustard |
| 3 |
tb |
Minced garlic |
| 1 |
tb |
Fresh parsley, minced |
| 1/2 |
c |
Rice vinegar |
|
|
Juice from 1 lemon |
| 1 |
ts |
Salt |
| 3 |
tb |
Olive oil |
| 1 |
ts |
Crushed red peppers |
| 1 |
sm |
Butterhead lettuce, torn |
| 2 |
lg |
Red bell peppers, sliced |
| 2 |
lg |
Red potatoes, cooked, sliced |
| 1/2 |
c |
Grated carrots |
INSTRUCTIONS
Put legumes in separate bowls. Whisk together mustard, garlic, parsley,
vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between
legumes. Marinate covered in the fridge for 1 hour.
Line salad plates with lettuce, top with peppers. Arrange small piles of
potatoes, carrots & legumes on each plate. Drizzle marinade over the meal.
VT July 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
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