Guest guest Posted December 5, 2000 Report Share Posted December 5, 2000 <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 6.0 " date= " December 05, 2000 " > <Summ> <Nam> White Bean Salad with Green Olives </Nam></Summ> <RcpE name= " White Bean Salad with Green Olives " author= " Rombauer & apos;s New Joy of Cooking " > <RTxt> <![CDATA[ * Exported from MasterCook * White Bean Salad with Green Olives Recipe By :Rombauer's New Joy of Cooking Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SALAD: 3 cups cooked white kidney beans (1 cup dried yields about 3 cups) or other white beans, rinsed and drained 2 small celery stalks -- thinly sliced 15 spanish olives -- pitted and sliced 2 tablespoons chopped fresh tarragon or parsley DRESSING: 1 tablespoon red wine vinegar 1 clove garlic -- minced 1/2 teaspoon sweet paprika 1/4 teaspoon salt ADD LAST: 3 tablespoons extra virgin olive oil -- (3-4) ground black pepper to taste Combine salad ingredients in a medium bowl. Whisk together the dressing ingredients, in order, adding the olive oil last. Pour the dressing over the bean mixture and toss gently to coat. Season with pepper to taste. Serve at room temperature. Source: " All About Vegetarian Cooking: Salads (p.39) " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 8g Fat (35.6% calories from fat); 9g Protein; 25g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : Add a can of tuna to this salad and you can set the table for lunch or supper. Nutr. Assoc. : 0 0 0 0 0 3584 1484 0 0 0 1032 0 0 0 2130706543 ]]> </RTxt> <Serv qty= " 6 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Salads </CatT> </CatS> <IngR name= " SALAD: " code= " S " ></IngR> <IngR name= " cooked white kidney beans " unit= " cups " qty= " 3 " ></IngR> <IngR name= " (1 cup dried yields about 3 cups) " code= " T " ></IngR> <IngR name= " or other white beans, rinsed and drained " code= " T " ></IngR> <IngR name= " celery stalks " unit= " small " qty= " 2 " > <IPrp> thinly sliced </IPrp> </IngR> <IngR name= " spanish olives " qty= " 15 " > <IPrp> pitted and sliced </IPrp> <INtI> 3584 </INtI> </IngR> <IngR name= " chopped fresh tarragon or parsley " unit= " tablespoons " qty= " 2 " > <INtI> 1484 </INtI> </IngR> <IngR name= " DRESSING: " code= " S " ></IngR> <IngR name= " red wine vinegar " unit= " tablespoon " qty= " 1 " ></IngR> <IngR name= " garlic " unit= " clove " qty= " 1 " > <IPrp> minced </IPrp> </IngR> <IngR name= " sweet paprika " unit= " teaspoon " qty= " 1/2 " > <INtI> 1032 </INtI> </IngR> <IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR> <IngR name= " ADD LAST: " code= " S " ></IngR> <IngR name= " extra virgin olive oil " unit= " tablespoons " qty= " 3 " > <IPrp> (3-4) </IPrp> </IngR> <IngR name= " ground black pepper to taste " > <INtI> 2130706543 </INtI> </IngR> <DirS> <DirT> Combine salad ingredients in a medium bowl. </DirT> <DirT> Whisk together the dressing ingredients, in order, adding the olive oil last. </DirT> <DirT> Pour the dressing over the bean mixture and toss gently to coat. Season with pepper to taste. Serve at room temperature. </DirT> </DirS> <Srce> All About Vegetarian Cooking: Salads (p.39) </Srce> <Note> Add a can of tuna to this salad and you can set the table for lunch or supper. </Note> </RcpE></mx2> Quote Link to comment Share on other sites More sharing options...
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