---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SUMMER BASIL SALAD
  Categories: Digest, 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
  
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