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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Put legumes in separate bowls. Whisk together mustard, garlic, parsley,
vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly
between legumes. Marinate covered in the fridge for 1 hour.
Line salad plates with lettuce, top with peppers. Arrange small piles of
potatoes, carrots & legumes on each plate. Drizzle marinade over the meal.
VT July 1993
| Ingredients:
2 Cup(s) Cooked black beans
2 Cup(s) Cooked red lentils
1 Teaspoon(s) Juice from 1 lemon
3 Tablespoon(s) Minced garlic
1 Tablespoon(s) Fresh parsley, minced
1 Teaspoon(s) Beef Bouillon; Instant
3 Tablespoon(s) Tomatoes, crushed
1 Teaspoon(s) Crushed red peppers
1 small Butterhead lettuce, torn
2 large Red bell peppers, sliced
2 large Red potatoes, cooked, sliced
1/2 Cup(s) Grated carrots |
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