Yield: 1 Servings
|¼ cup||Light sesame oil|
|2 tablespoons||Lemon juice|
|2 \N||Garlic cloves; crushed|
|2 tablespoons||Chopped fresh parsley|
|¼ cup||Diced red bell peppers|
|1½ tablespoon||Unflavored yogurt|
The next few recipes are from Classics and Creations:A World of Vegetarian Cooking published by SK Publications in Naperville, Illinois.
This sauce will give a special boost to your burgers, salads and grain dishes.
Combine all ingredients, mixing thoroughly.
Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on May 13, 1998