Lemon-tarragon vegetable salad

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
¼ cup Fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons Minced fresh parsley
1 teaspoon Minced fresh tarragon or 1/4 tsp. dried
½ teaspoon Minced garlic
1 medium Red bell pepper; chopped
1 \N Stalk celery; chopped
1 medium Tart apple
\N \N Such as Granny Smith; peeled and diced
1 medium Carrot; peeled and shredded
1 cup Chopped green or red cabbage
\N \N Salt and freshly ground black pepper; to taste

6 SERVINGS VEGAN

In medium bowl, combine oil, lemon juice, mustard, parsley, tarragon and garlic. Add bell pepper, celery, apple, carrot and cabbage and toss well.

Cover and let stand at room temperature at least 10 minutes for flavors to blend. Season with salt and pepper.

PER SERVING: 67 CAL.; 1G PROT.; 4G TOTAL FAT (0 SAT. FAT); 6G CARB.; 0 CHOL.; 22MG SOD.; 1G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 34 Converted by MM_Buster v2.0l.

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