Date: Sun, 8 Aug 1999 02:34:58 -0700
From: Kathleen (schuller@ix.netcom.com)
Message-Id: (3.0.6.32.19990808053425.00926eb0@popd.ix.netcom.com)
I've wanted a good recipe for a wild rice salad for a long time and when I
tasted this the other day I knew I had finally found what I wanted. I
switched the vegetables around a little bit, using more red bell pepper and
corn for color and eliminating the tomatoes and green beans.
Kathleen
* Exported from MasterCook *
Wild Rice Salad
Recipe By : Eat More, Weigh Less, by Dean Ornish, page 170
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Salads, Main Dish
Ornish: Eat More, Weigh Less Grains And Cereals
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups wild rice, cooked
1/2 cup cooked corn kernels
1/2 cup diced red bell pepper
1/2 cup chopped tomato
1/4 cup cooked green peas
1/4 cup diced red onion
1/4 cup green beans
cut into pieces and cooked
4 tablespoons frozen apple juice concentrate
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lime juice
Freshly ground black pepper
Salt
This bright array of color is an easy-to-make, tasty, and very satisfying
salad. You can prepae and refrigerate it for a few hours before serving.
Try it as part of a salad plate with Pumpkin Salad and the Roasted and
Rustic Sweet Peppers. It could also be served as part of brunch with
Scrambled Mexican Tofu and salsa.
Makes 4 cups. Serves 4 to 6.
In a large bowl. combine all the ingredients. Toss well and season to taste
with freshly ground black pepper and salt.
Serving size = 1 cup, 175 calories, 0.8 gram fat, 0 milligrams cholesterol,
30.6 milligrams sodium without added salt
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kwvegan vegan