Summer basil salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sweet rice vinegar |
| 3 | teaspoons | Sugar (or sugar substitute) |
| 2 | teaspoons | Dijon mustard |
| 1½ | teaspoon | Salt (optional) |
| ½ | cup | Chopped green onions |
| ½ | cup | Chopped green, yellow or red |
| Sweet peppers | ||
| ½ | cup | Lightly steamed and cooled |
| Green beans or asparagus | ||
| ½ | cup | Chopped carrot |
| 2 | Cloves minced garlic | |
| 1½ | teaspoon | Olive oil |
| Pepper to taste | ||
| ½ | cup | Chopped zuchini |
| ¾ | cup | Golden raisins (do not |
| Substitute | ||
| ½ | cup | Or more finely chopped fresh |
| Basil | ||
| ½ | cup | Chopped fresh parsley |
Directions
DRESSING
SALAD FIXIN'S
Carbs:Use any of the following, depending on how "McDougall-correct" (I've been learning a lot from you Barbara Z!) you want to be.
16 ounces dry fusilli (or any pasta, whole wheat is fine) boiled 1 cup dry brown rice, cooked (don't know how much it makes cooked) combined with: 1 cup dry couscous (soak for 20 minutes in 1⅓ cups boiling water) -or, combine with any other grains such as quinoa, barley, or whatever you like ~I think this would also be delicious and nutritious if beans (white, garbanzos, black) were added to the pasta or grains-use your imagination and let me know how it goes! From: mingram@... (Judy Mingram - SunSelect) Fatfree Digest [Volume 9 Issue 8] June 30, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV