ETHNIC DAY--French--Salads

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* Exported from MasterCook *

 

French Rice Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Salads Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 c Cooked rice

1 c Diced carrots

1 c Diced green bell pepper

1 c Sliced mushrooms

1 c Green peas

1 sm Celery stalk

2 tb Chopped fresh parsley

---------MARINADE-----------

1/4 c Olive oil

1/4 c Vegetable oil

1/4 c Lemon juice

1 ea Garlic clove, pressed

1 t Dried tarragon

1 t Dill

1 t Marjoram

1 t Basil

 

Place the rice in a large bowl. Steam the carrots, peppers, mushrooms &

peas, separately, till tender but firm. Add steamed vegetables, celery &

parsley to rice. Whisk marinade ingredients together. Pour over the rice

mixture & toss gently. Refrigerate till well chilled, stirring

occasionally. Garnish with tomato wedges & green olives.

 

" New Recipes from Moosewood Restaurant "

 

 

 

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* Exported from MasterCook *

 

French Vinaigrette

 

Recipe By : 1,000 Vegetarian Recipes, Carol Gelles, pg 391

Serving Size : 26 Preparation Time :0:00

Categories : 1,000 Vegetarian Recipes

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup red wine vinegar

1 tablespoon minced shallots

1 tablespoon Dijon mustard

1/2 cup vegetable oil

1/4 cup extra virgin olive oil

 

Place vinegar, shallots, and mustard into a container with a tight-fitting lid.

Shake until completely combined. Add the oils and shake until combined.

 

 

Variation: Use 1/2 tsp garlic, minced, instead of the shallots.

 

 

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* Exported from MasterCook *

 

Lentil And Escarole Salad

 

Recipe By : Veggie Life, May, 1999

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup dry lentils -- or 3 cups cooked

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

1/2 cup chopped shallots

I medium tomato -- chopped

2 cups coarsely chopped escarole -- lettuce, or spinach

1/2 cup crumbled goat cheese or chopped tofu -- (optional)

Fresh thyme or chopped sage leaves -- (optional)

 

1. Prepare lentils according to package directions. (If using leftover

lentils, warm in microwave.)

 

2. In a salad bowl, whisk together olive oil, vinegar, salt, and pepper. Add

shallots and tomato; toss to mix. 3. Add greens and cooked lentils and toss

well. Top with crumbled goat cheese or chopped tofu, if desired, and serve

immediately.

 

4 servings Lentils are a staple in French winter dishes. This salad is usually

made with leftover lentils, but even when started from scratch, lentils are

quick to fix. Sprinkle liberally with thyme or chopped sage.

 

 

 

PER SERVING: 220 CAL 35% from fat), 9g FAT 29g CARE 229mg S00,Omg. CHOL. 7Mg

FIBER.

 

MC-Busted by Karen C. Greenlee

 

 

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