Guest guest Posted September 9, 2000 Report Share Posted September 9, 2000 Last batch. Enjoy! <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 5.0 " date= " September 09, 2000 " > <Summ> <Nam> Curried Lentil-Spinach Salad </Nam> <Nam> Heirloom And Cherry Tomato Salad </Nam> <Nam> Roasted Red Potato-And-Lentil Salad With Dijon Dressing </Nam> <Nam> Stars & apos; Beet Salad With Watercress & amp; Ricotta Salata </Nam> <Nam> Summer Bean Salad With Cherry Tomatoes & amp; Feta </Nam></Summ> <RcpE name= " Curried Lentil-Spinach Salad " author= " Cooking Light September 2000 " > <RTxt> <![CDATA[ * Exported from MasterCook * Curried Lentil-Spinach Salad Recipe By :Cooking Light September 2000 Serving Size : 4 Preparation Time :0:00 Categories : Beans & Legumes Salads Sent Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup dried red lentils 1/2 teaspoon salt -- divided 1/4 cup chopped fresh mint 1/4 cup fresh lemon juice (about 2 lemons) 2 tablespoons honey 2 tablespoons dijon mustard 2 tablespoons extra-virgin olive oil 1 teaspoons curry powder -- (1-1/2) 8 cups torn spinach 2 cups sliced mushrooms 1 red bell pepper -- cut into 1/4-inch st Combine water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and set aside. Combine 1/4 teaspoon salt, mint, and next 5 ingredients (mint through curry powder). Combine 1/4 cup mint dressing, torn spinach, mushrooms, and bell pepper; toss well to coat. Combine lentils and 1/4 cup mint dressing, and toss well to combine. Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2 cup lentil mixture. Drizzle with remaining dressing. CALORIES 312 (26% from fat); FAT 9.1g (sat 1.2g, mono 5.6g, poly 1.4g); PROTEIN 23g; CARB 38.5g; FIBER 9.7g; CHOL 65mg; IRON 8.3mg; SODIUM 573mg; CALC 161mg Description: " You can use brown or red lentils in this salad, but the brown hold their shape better " - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 8g Total Fat; (47% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 412mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : removed shrimp from original recipe Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 4 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Beans & amp; Legumes </CatT> <CatT> Salads </CatT> <CatT> Sent </CatT> </CatS> <IngR name= " dried red lentils " unit= " cup " qty= " 3/4 " ></IngR> <IngR name= " salt " unit= " teaspoon " qty= " 1/2 " > <IPrp> divided </IPrp> </IngR> <IngR name= " chopped fresh mint " unit= " cup " qty= " 1/4 " ></IngR> <IngR name= " fresh lemon juice (about 2 lemons) " unit= " cup " qty= " 1/4 " ></IngR> <IngR name= " honey " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " dijon mustard " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " curry powder " unit= " teaspoons " qty= " 1 " > <IPrp> (1-1/2) </IPrp> </IngR> <IngR name= " torn spinach " unit= " cups " qty= " 8 " ></IngR> <IngR name= " sliced mushrooms " unit= " cups " qty= " 2 " ></IngR> <IngR name= " red bell pepper " qty= " 1 " > <IPrp> cut into 1/4-inch strips </IPrp> </IngR> <DirS> <DirT> Combine water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and set aside. </DirT> <DirT> Combine 1/4 teaspoon salt, mint, and next 5 ingredients (mint through curry powder). Combine 1/4 cup mint dressing, torn spinach, mushrooms, and bell pepper; toss well to coat. Combine lentils and 1/4 cup mint dressing, and toss well to combine. </DirT> <DirT> Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2 cup lentil mixture. Drizzle with remaining dressing. </DirT> <DirT> CALORIES 312 (26% from fat); FAT 9.1g (sat 1.2g, mono 5.6g, poly 1.4g); PROTEIN 23g; CARB 38.5g; FIBER 9.7g; CHOL 65mg; IRON 8.3mg; SODIUM 573mg; CALC 161mg </DirT> </DirS> <Desc> You can use brown or red lentils in this salad, but the brown hold their shape better </Desc> <Note> removed shrimp from original recipe </Note> </RcpE> <RcpE name= " Heirloom And Cherry Tomato Salad " author= " Cooking Live " > <RTxt> <![CDATA[ * Exported from MasterCook * Heirloom And Cherry Tomato Salad Recipe By :Cooking Live Serving Size : 0 Preparation Time :0:00 Categories : Salads Sent Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pints basket assorted cherry tomatoes 2 pounds heirloom tomatoes -- different colors and 1 shallot -- diced fine 2 tablespoons red wine vinegar 1 garlic clove -- smashed salt 1/2 cup extra-virgin olive oil pepper green and purple basil leaves -- chopped lemon cucumbers and torpedo onions -- optional Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges. For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette. Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad. For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil. Y: 4 servings PT: 20 minutes Source: " Recipe Courtesy Alice Waters " - - - - - - - - - - - - - - - - - - - Per serving: 971 Calories (kcal); 108g Total Fat; (98% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> <CatT> Sent </CatT> </CatS> <IngR name= " basket assorted cherry tomatoes " unit= " pints " qty= " 1 1/2 " ></IngR> <IngR name= " heirloom tomatoes " unit= " pounds " qty= " 2 " > <IPrp> different colors and sizes </IPrp> </IngR> <IngR name= " shallot " qty= " 1 " > <IPrp> diced fine </IPrp> </IngR> <IngR name= " red wine vinegar " unit= " tablespoons " qty= " 2 " ></IngR> <IngR name= " garlic clove " qty= " 1 " > <IPrp> smashed </IPrp> </IngR> <IngR name= " salt " ></IngR> <IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/2 " ></IngR> <IngR name= " pepper " ></IngR> <IngR name= " green and purple basil leaves " > <IPrp> chopped </IPrp> </IngR> <IngR name= " lemon cucumbers and torpedo onions " > <IPrp> optional </IPrp> </IngR> <DirS> <DirT> Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges. </DirT> <DirT> For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette. </DirT> <DirT> Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad. </DirT> <DirT> For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil. </DirT> <DirT> Y: 4 servings PT: 20 minutes </DirT> </DirS> <Srce> Recipe Courtesy Alice Waters </Srce> </RcpE> <RcpE name= " Roasted Red Potato-And-Lentil Salad With Dijon Dressing " author= " Cooking Light September 2000 " > <RTxt> <![CDATA[ * Exported from MasterCook * Roasted Red Potato-And-Lentil Salad With Dijon Dressing Recipe By :Cooking Light September 2000 Serving Size : 0 Preparation Time :0:00 Categories : Beans & Legumes Potatoes Salads Sent Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds medium red potatoes -- cut into wedges 3 tablespoons olive oil -- divided 3/4 teaspoon salt -- divided 2 cups water 1/2 cup dried brown lentils 1/3 cup plain fat-free yogurt 3 tablespoons dijon mustard 3 tablespoons cider vinegar 2 teaspoons sugar 1 cup chopped red bell pepper 1/2 cup chopped green onions cracked black pepper (optional) Preheat oven to 425 degrees. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a 13 x 9-inch baking dish; toss well. Bake at 425 degrees for 35 minutes or until tender, stirring occasionally. While potatoes are cooking, combine 1/4 teaspoon salt, water, and lentils in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain well and set aside. Combine 2 tablespoons oil, 1/4 teaspoon salt, yogurt, mustard, vinegar, and sugar in a small bowl, stirring with a whisk. Combine potatoes, lentils, bell pepper, and onions in a large bowl. Drizzle with dressing; toss gently to combine. Sprinkle with black pepper, if desired. CALORIES 185 (25% from fat); FAT 5.1g (sat 0.7g, mono 3.6g, poly 0.6g); PROTEIN 5.6g; CARB 29.9g; FIBER 3.1g; CHOL 0mg; IRON 1.6mg; SODIUM 289mg; CALC 33mg Yield: " 3 cups " - - - - - - - - - - - - - - - - - - - Per serving: 486 Calories (kcal); 43g Total Fat; (75% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 2188mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 8 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Beans & amp; Legumes </CatT> <CatT> Potatoes </CatT> <CatT> Salads </CatT> <CatT> Sent </CatT> </CatS> <IngR name= " medium red potatoes " unit= " pounds " qty= " 2 " > <IPrp> cut into wedges </IPrp> </IngR> <IngR name= " olive oil " unit= " tablespoons " qty= " 3 " > <IPrp> divided </IPrp> </IngR> <IngR name= " salt " unit= " teaspoon " qty= " 3/4 " > <IPrp> divided </IPrp> </IngR> <IngR name= " water " unit= " cups " qty= " 2 " ></IngR> <IngR name= " dried brown lentils " unit= " cup " qty= " 1/2 " ></IngR> <IngR name= " plain fat-free yogurt " unit= " cup " qty= " 1/3 " ></IngR> <IngR name= " dijon mustard " unit= " tablespoons " qty= " 3 " ></IngR> <IngR name= " cider vinegar " unit= " tablespoons " qty= " 3 " ></IngR> <IngR name= " sugar " unit= " teaspoons " qty= " 2 " ></IngR> <IngR name= " chopped red bell pepper " unit= " cup " qty= " 1 " ></IngR> <IngR name= " chopped green onions " unit= " cup " qty= " 1/2 " ></IngR> <IngR name= " cracked black pepper (optional) " ></IngR> <DirS> <DirT> Preheat oven to 425 degrees. </DirT> <DirT> Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a 13 x 9-inch baking dish; toss well. Bake at 425 degrees for 35 minutes or until tender, stirring occasionally. </DirT> <DirT> While potatoes are cooking, combine 1/4 teaspoon salt, water, and lentils in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain well and set aside. </DirT> <DirT> Combine 2 tablespoons oil, 1/4 teaspoon salt, yogurt, mustard, vinegar, and sugar in a small bowl, stirring with a whisk. Combine potatoes, lentils, bell pepper, and onions in a large bowl. Drizzle with dressing; toss gently to combine. Sprinkle with black pepper, if desired. </DirT> <DirT> CALORIES 185 (25% from fat); FAT 5.1g (sat 0.7g, mono 3.6g, poly 0.6g); PROTEIN 5.6g; CARB 29.9g; FIBER 3.1g; CHOL 0mg; IRON 1.6mg; SODIUM 289mg; CALC 33mg </DirT> </DirS> <Yield unit= " cups " qty= " 3.000000 " /> </RcpE> <RcpE name= " Stars & apos; Beet Salad With Watercress & amp; Ricotta Salata " author= " " > <RTxt> <![CDATA[ * Exported from MasterCook * Stars' Beet Salad With Watercress & Ricotta Salata Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads Sent Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small beets of various colors 2 (or 3) thyme sprigs 1 tablespoon extra virgin olive oil 1 tablespoon fresh orange juice pinch grated orange zest 1/2 teaspoon minced fresh tarragon salt and freshly ground pepper -- to taste 2 lemon cucumbers 2 small bunches watercress 1/4 pound ricotta salata -- in one piece the vinaigrette 1 tablespoon minced shallots 1 1/2 tablespoons red wine vinegar 1/2 teaspoon dijon mustard 1/2 teaspoon minced fresh thyme 1/4 cup extra virgin olive oil Preheat oven to 375 degrees. Place the beets in a baking dish with about 1/4 inch of water. Add the thyme sprigs, cover and bake about 45 minutes, or until a knife pierces the beets easily. When the beets are cool enough to handle, peel them and cut into wedges. Keeping the red beets separate to prevent ``bleeding,'' dress beets with the olive oil, orange juice, orange zest and tarragon. Season with salt and pepper. About 30 minutes before serving, peel the lemon cucumbers, cut into wedges and season with salt. Remove any large stems from the watercress. To make the vinaigrette: Cover the shallots with wine vinegar in a bowl and let stand for 5 minutes. Whisk in the mustard, thyme and olive oil. Season with salt and pepper. Taste and adjust balance as needed. Toss the watercress with enough of the dressing to coat the leaves lightly. Add the cucumbers and toss again. Divide among serving plates. Scatter the beets evenly over the salads. Using a vegetable peeler, shave the ricotta over the salads in long, curly slivers. PER SERVING: 270 calories, 7 g protein, 10 g carbohydrate, 23 g fat (7 g saturated), 25 mg cholesterol, 386 mg sodium, 4 g fiber. Source: " Janet Fletcher, Chronicle Staff Writer " S(http): " //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/ 9/FD34698.DTL & type=food " Copyright: " ©2000 San Francisco Chronicle Wednesday, August 9, 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 17g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Adapted from a recipe from Stars chef Christopher Fernandez. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 4 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> <CatT> Sent </CatT> </CatS> <IngR name= " beets of various colors " unit= " small " qty= " 8 " ></IngR> <IngR name= " (or 3) thyme sprigs " qty= " 2 " ></IngR> <IngR name= " extra virgin olive oil " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " fresh orange juice " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " grated orange zest " unit= " pinch " ></IngR> <IngR name= " minced fresh tarragon " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " salt and freshly ground pepper " > <IPrp> to taste </IPrp> </IngR> <IngR name= " lemon cucumbers " qty= " 2 " ></IngR> <IngR name= " bunches watercress " unit= " small " qty= " 2 " ></IngR> <IngR name= " ricotta salata " unit= " pound " qty= " 1/4 " > <IPrp> in one piece </IPrp> </IngR> <IngR name= " the vinaigrette " code= " S " ></IngR> <IngR name= " minced shallots " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " red wine vinegar " unit= " tablespoons " qty= " 1 1/2 " ></IngR> <IngR name= " dijon mustard " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " minced fresh thyme " unit= " teaspoon " qty= " 1/2 " ></IngR> <IngR name= " extra virgin olive oil " unit= " cup " qty= " 1/4 " ></IngR> <DirS> <DirT> Preheat oven to 375 degrees. </DirT> <DirT> Place the beets in a baking dish with about 1/4 inch of water. Add the thyme sprigs, cover and bake about 45 minutes, or until a knife pierces the beets easily. When the beets are cool enough to handle, peel them and cut into wedges. Keeping the red beets separate to prevent ``bleeding, & apos; & apos; dress beets with the olive oil, orange juice, orange zest and tarragon. Season with salt and pepper. </DirT> <DirT> About 30 minutes before serving, peel the lemon cucumbers, cut into wedges and season with salt. </DirT> <DirT> Remove any large stems from the watercress. </DirT> <DirT> To make the vinaigrette: Cover the shallots with wine vinegar in a bowl and let stand for 5 minutes. Whisk in the mustard, thyme and olive oil. Season with salt and pepper. Taste and adjust balance as needed. </DirT> <DirT> Toss the watercress with enough of the dressing to coat the leaves lightly. Add the cucumbers and toss again. </DirT> <DirT> Divide among serving plates. Scatter the beets evenly over the salads. Using a vegetable peeler, shave the ricotta over the salads in long, curly slivers. </DirT> <DirT> PER SERVING: 270 calories, 7 g protein, 10 g carbohydrate, 23 g fat (7 g saturated), 25 mg cholesterol, 386 mg sodium, 4 g fiber. </DirT> </DirS> <Srce> Janet Fletcher, Chronicle Staff Writer </Srce> <AltS label= " http " source= " //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/09/\ FD34698.DTL & amp;type=food " /> <CpyR> ©2000 San Francisco Chronicle Wednesday, August 9, 2000 </CpyR> <Note> Adapted from a recipe from Stars chef Christopher Fernandez. </Note> </RcpE> <RcpE name= " Summer Bean Salad With Cherry Tomatoes & amp; Feta " author= " " > <RTxt> <![CDATA[ * Exported from MasterCook * Summer Bean Salad With Cherry Tomatoes & Feta Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans & Legumes Salads Sent Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra virgin olive oil 1 1/2 tablespoons white wine vinegar 1/2 small red onion -- minced salt and freshly ground pepper -- to taste 1/2 pound green beans -- such as blue lakes 1/2 pound yellow wax beans 1/2 pound small cherry tomatoes (preferably mixed re -- halved 24 basil leaves -- torn into pieces 2 ounces feta cheese -- (2-3) Whisk together the oil, vinegar, red onion, salt and pepper in a large bowl. Let stand for 30 minutes. Boil the green and yellow beans in a large quantity of salted water until al dente (boil the two colors separately if they are not the same size); drain and transfer to ice water. When cool, drain again and pat dry. Add the beans to the bowl with dressing and toss. Add the tomatoes and basil and toss again. Crumble the feta into the bowl and toss again. Taste and adjust seasoning. Beans need a lot of salt. Serve immediately. PER SERVING: 180 calories, 5 g protein, 12 g carbohydrate, 14 g fat (4 g saturated), 13 mg cholesterol, 168 mg sodium, 3 g fiber. Cuisine: " Mediterranean " Source: " Janet Fletcher, Chronicle Staff Writer " S(http): " //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/ 9/FD34698.DTL & type=food " Copyright: " ©2000 San Francisco Chronicle Wednesday, August 9, 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 13g Total Fat; (68% calories from fat); 4g Protein; 10g Carbohydrate; 13mg Cholesterol; 165mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 4 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Beans & amp; Legumes </CatT> <CatT> Salads </CatT> <CatT> Sent </CatT> </CatS> <IngR name= " extra virgin olive oil " unit= " tablespoons " qty= " 3 " ></IngR> <IngR name= " white wine vinegar " unit= " tablespoons " qty= " 1 1/2 " ></IngR> <IngR name= " red onion " unit= " small " qty= " 1/2 " > <IPrp> minced </IPrp> </IngR> <IngR name= " salt and freshly ground pepper " > <IPrp> to taste </IPrp> </IngR> <IngR name= " green beans " unit= " pound " qty= " 1/2 " > <IPrp> such as blue lakes </IPrp> </IngR> <IngR name= " yellow wax beans " unit= " pound " qty= " 1/2 " ></IngR> <IngR name= " small cherry tomatoes (preferably mixed red and gold varieties) " unit= " pound " qty= " 1/2 " > <IPrp> halved </IPrp> </IngR> <IngR name= " basil leaves " qty= " 24 " > <IPrp> torn into pieces </IPrp> </IngR> <IngR name= " feta cheese " unit= " ounces " qty= " 2 " > <IPrp> (2-3) </IPrp> </IngR> <DirS> <DirT> Whisk together the oil, vinegar, red onion, salt and pepper in a large bowl. Let stand for 30 minutes. </DirT> <DirT> Boil the green and yellow beans in a large quantity of salted water until al dente (boil the two colors separately if they are not the same size); drain and transfer to ice water. When cool, drain again and pat dry. </DirT> <DirT> Add the beans to the bowl with dressing and toss. Add the tomatoes and basil and toss again. Crumble the feta into the bowl and toss again. Taste and adjust seasoning. Beans need a lot of salt. Serve immediately. </DirT> <DirT> PER SERVING: 180 calories, 5 g protein, 12 g carbohydrate, 14 g fat (4 g saturated), 13 mg cholesterol, 168 mg sodium, 3 g fiber. </DirT> </DirS> <Natn> Mediterranean </Natn> <Srce> Janet Fletcher, Chronicle Staff Writer </Srce> <AltS label= " http " source= " //www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/08/09/\ FD34698.DTL & amp;type=food " /> <CpyR> ©2000 San Francisco Chronicle Wednesday, August 9, 2000 </CpyR> </RcpE></mx2> Quote Link to comment Share on other sites More sharing options...
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