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Mixed vegy salad

This is a great stand alone salad served cold, as a side dish served warm, as 
a garnish for tacos and baked potatoes, warm or cold.

Ingrediants  (cooked vegetables should still be crispy, or al dante)

2 cups cooked brussle sprouts, each quartered length-wise than halved.
1 cup cooked asparagus, sliced into pieces about the same size as the cut 
brussle sprouts
1 cup fresh tomatoes, seeds and liquid removed, cut to brussle sprout size
1/2 cup green onions, sliced to same size as other ingrediants  (leaks may be 
1/2 cup steamed red or green cabbage, cut to same size as other ingrediants
1/4 cup diced red pepper
1/2 head romain lettuce, torn to bite size

Dressing (Use either the following, or any other FF dressing you like.  This 
salad goes with just about anything.)

1/4 cup rice vinegar
4 teaspoon equivilants of "Nutra Sweet" ("Equal") or 1/8 cup of honey
2 tablespoons of "Gray Poupon" or other FF prepared mustard

Mix all the ingrediants together, add the dressing, toss and serve.  
Alternatively, you may either heat in micro wave or refrigerate for up to 1 
hour.  If you're going to refreigerate longer than an hour, hold the dressing 
aside until serving time or no more than an hour before.  (Longer than an 
hour on the dressing begins to soften up the vegetables, and a sogy salad is 
not everyones ideal.)

>From Ross & Christine Hall
Napa, CA