| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, July, Fatfree | 1 | Servings | ||
INGREDIENTS
| 3 | c | Coarsely chopped tomato |
| 4 1/2 | tb | Red wine vinegar |
| 1 | c | Cooked or canned (drained |
| And rinsed) chickpeas | ||
| 1/2 | ts | Salt (optional) |
| 1 | tb | Dijon mustard |
| 3/4 | c | Coarsely chopped Vidalia1/4 |
| ts | Pepper | |
| Onion | ||
| 1/4 | c | Chopped fresh basil |
INSTRUCTIONS
WHOLESOME HARVEST, GELLER In a large bowl, toss the tomato, chickpeas, onion, and basil. In a small bowl, stir together the vinegar, mustard, salt, and pepper. Pour over the salad and toss. Serve immediately or refrigerate several hours to chill and blend flavors before serving. From: "Hayes Theiling Dorton, MPL Corporation" <hayes@mplvax.mpl.com> Fatfree Digest [Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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