| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July, Digest |
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 |
| 6 |
tb |
Fresh lemon juice |
| 2 |
tb |
Red wine vinegar |
| 1 |
c |
Chopped yellow (or green) |
| 2 |
tb |
Dijon mustard |
|
|
Bell pepper |
| 1 |
lg |
Clove garlic, minced |
| 1 |
c |
Chopped jicama |
| 1 |
ts |
Salt (optional) |
| 1 |
c |
Chopped zucchini |
| 1 |
ts |
Dried rosemary, crumbled |
| 12 |
|
Cherry tomatoes, quartered |
| 1/2 |
ts |
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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