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CATEGORY CUISINE TAG YIELD
Digest, July 1 Servings

INGREDIENTS

2 c Cooked wild rice
1/4 c Chopped fresh parsley
1 3/4 Cooked or canned, drained
And rinsed) black-eyed peas, And rinsed black-eyed peas
6 T Fresh lemon juice
2 T Red wine vinegar
1 c Chopped yellow, or green
2 T Dijon mustard
Bell pepper
1 Clove garlic, minced
1 c Chopped jicama
1 t Salt, optional
1 c Chopped zucchini
1 t Dried rosemary, crumbled
12 Cherry tomatoes, quartered
1/2 t Pepper

INSTRUCTIONS

In a large bowl, combine the wild rice, black-eyed peas, bell pepper,
jicama, zucchini, tomatoes, and parsley.  In a small bowl, stir
together the lemon juice, vinegar, mustard,  garlic, salt, rosemary,
and pepper.  Pour over the salad and toss.  From: "Hayes Theiling
Dorton, MPL Corporation" <hayes@mplvax.mpl.com>.  Fatfree Digest
[Volume 9 Issue 16] July 7, 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1426
Calories From Fat: 64
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 2810.6mg
Potassium: 3751mg
Carbohydrates: 299.5g
Fiber: 37.9g
Sugar: 19.2g
Protein: 58.2g


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