Tomato, Vidalia Onion, and Chickpea Salad
- -------------------------WHOLESOME HARVEST, GELLER-------------------------
- 3 c Coarsely chopped tomato
- 4 1/2 tb Red wine vinegar
- 1 c Cooked or canned (drained
- And rinsed) chickpeas
- 1/2 ts Salt (optional)
- 1 tb Dijon mustard
- 3/4 c Coarsely chopped Vidalia1/4
- ts Pepper
- Onion
- 1/4 c Chopped fresh basil
In a large bowl, toss the tomato, chickpeas, onion, and basil.
In a small bowl, stir together the vinegar, mustard, salt, and pepper. Pour
over the salad and toss. Serve immediately or refrigerate several hours to
chill and blend flavors before serving.
From: "Hayes Theiling Dorton, MPL Corporation"
Fatfree Digest [Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
In a small bowl, stir together the vinegar, mustard, salt, and pepper. Pour
over the salad and toss. Serve immediately or refrigerate several hours to
chill and blend flavors before serving.
From: "Hayes Theiling Dorton, MPL Corporation"
Fatfree Digest [Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
