Today is Thursday, December 04 2008 8:01 am
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Wild Rice SaladCategories: Main dishes, Vegetarian, Salads, Main dish, Ornish: ea Yield: 4 servings 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 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 1999, ----- ---------- |
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