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Recipe Name: Summer Basil Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

1/2 Cup(s) Sweet rice vinegar
3 Teaspoon(s) Sugar, or sugar substitute
2 Teaspoon(s) Dijon mustard
1 1/2 Teaspoon(s) Salt, optional
2 Cloves minced garlic
1 1/2 Teaspoon(s) Olive oil
pepper to taste
1/2 Cup(s) Chopped green onions
1/2 Cup(s) Chopped green, yellow or red
sweet peppers
1/2 Cup(s) Lightly steamed and cooled
Green beans or asparagus
1/2 Cup(s) Chopped carrot
1/2 Cup(s) Chopped zuchini
3/4 Cup(s) Golden raisins, do not
1/2 Cup(s) Or more finely chopped fresh
1/2 Cup(s) 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: (Judy Mingram - SunSelect) Fatfree Digest
[Volume 9 Issue 8] June 30, 1994 Formatted by Sue Smith, S.Smith34, using MMCONV File

Nutrition (calculated from recipe ingredients)
Calories: 47
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: <1mg
Sodium: 625.9mg
Potassium: 261.5mg
Carbohydrates: 7.3g
Fiber: 3g
Sugar: 2.9g
Protein: 2.5g

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