| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dishes, Vegetarian, Salads, Main dish, Ornish: ea | 4 | servings |
INGREDIENTS
| 2 | c | Wild rice; cooked |
| 1/2 | c | Cooked corn kernels |
| 1/2 | c | Diced red bell pepper |
| 1/2 | c | Chopped tomato |
| 1/4 | c | Cooked green peas |
| 1/4 | c | Diced red onion |
| 1/4 | c | Green beans; cut into pieces and cooked |
| 4 | tb | Frozen apple juice concentrate |
| 2 | tb | Red wine vinegar |
| 2 | tb | Chopped fresh basil |
| 1 | tb | Chopped fresh parsley |
| 1 | tb | Chopped fresh tarragon |
| 1 | tb | Fresh lime juice |
| Freshly ground black pepper | ||
| Salt |
INSTRUCTIONS
This bright array of color is an easy-to-make, tasty, and very satisfying salad. You can prepae and refrigerate it for a few hours before serving. Try it as part of a salad plate with Pumpkin Salad and the Roasted and Rustic Sweet Peppers. It could also be served as part of brunch with Scrambled Mexican Tofu and salsa. Makes 4 cups. Serves 4 to 6. In a large bowl. combine all the ingredients. Toss well and season to taste with freshly ground black pepper and salt. Serving size = 1 cup, 175 calories, 0.8 gram fat, 0 milligrams cholesterol, 30.6 milligrams sodium without added salt Recipe by: Eat More, Weigh Less, by Dean Ornish, page 170 Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Aug 8, 1999, converted by MM_Buster v2.0l.
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