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Title: Summer Basil Salad
Categories: Side dish
Yield: 6 Servings
| DRESSING | ||
| 1/2 | c | Sweet rice vinegar |
| 3 | ts | Sugar (or sugar substitute) |
| 2 | ts | Dijon mustard |
| 1 1/2 | ts | Salt (optional) |
| 2 | Cloves minced garlic | |
| 1 1/2 | ts | Olive oil |
| Pepper to taste | ||
| SALAD FIXIN'S | ||
| 1/2 | c | Chopped green onions |
| 1/2 | c | Chopped green, yellow or red |
| Sweet peppers | ||
| 1/2 | c | Lightly steamed and cooled |
| Green beans or asparagus | ||
| 1/2 | c | Chopped carrot |
| 1/2 | c | Chopped zuchini |
| 3/4 | c | Golden raisins (do not |
| Substitute | ||
| 1/2 | c | Or more finely chopped fresh |
| Basil | ||
| 1/2 | c | 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!
From: mingram@madam.west.sun.com (Judy Mingram - SunSelect) Fatfree
Digest [Volume 9 Issue 8] June 30, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV By "Jyoti X Ananthanarayanan;951;temp6;"
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