| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, Syd’s book |
12 |
Servings |
INGREDIENTS
| 1 |
lg |
Clove Garlic, Crushed |
| 1/4 |
c |
Toasted Sesame Seeds |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Fresh Ground Pepper |
| 1/4 |
c |
Fresh Lemon Juice |
| 1/3 |
c |
Olive Oil |
| 1 |
lb |
Julienned Carrots |
| 16 |
oz |
Chick Peas, Drained, Rinsed |
| 1 |
|
Seedless Cucumber, Julienned |
| 1/4 |
c |
Minced Fresh Parsley |
| 1/4 |
c |
Pitted Black Olives |
INSTRUCTIONS
Toast sesame seeds in a heated dry skillet over medium heat, shaking pan or
stirring, until seeds are light brown and fragrant, 2-3 minutes. Make
dressing: Process garlic, sesame seeds, salt and pepper in a blender bowl
or food processor. Blend in lemon juice and oil. Cook carrots in a large
pot of boiling salted water until crisp tender, about 4 minutes; drain
well. Toss carrots with chick peas and dressing in a large bowl. Let cool
to room temperature. Add cucumber, parsley and olives. Toss to coat with
dressing. Serve at room temperature. 152 calories per serving. From:
Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”