Date: Tue, 28 Jun 94 14:26:07 PDT
From: mingram@madam.west.sun.com (Judy Mingram - SunSelect)
Since the hot weather appeared last week, I have been digging out those
great recipes I use during the summer and thought I would share them
again for those who hadn't seen them:
Summer Basil Salad
serves: 12 as a side dish
6 as a main dish
Dressing:
1/2 cup sweet rice vinegar
3 teaspoons sugar (or sugar substitute)
2 teaspoons dijon mustard
1 1/2 teaspoon salt (optional)
2 cloves minced garlic
pepper to taste
Salad Fixin's:
1/2 cup chopped green onions
1/2 cup chopped green, yellow or red sweet peppers
1/2 cup lightly steamed and cooled green beans or asparagus
1/2 cup chopped carrot
1/2 cup chopped zuchini
(feel free to use any veggies on hand for the above)
3/4 cup golden raisins (do not substitute
1/2 cup or more finely chopped fresh basil
(I love basil and use a lot!)
1/2 cup chopped fresh parsley
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 1 1/3
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!
kwvegan vegan