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From: Deborah (Recipes.vegsource.com)
Subject:         Mother's Day Salad
Date: May 8, 2006 at 7:38 pm PST

In Reply to: Mother's Day Salad posted by Rachel on May 8, 2006 at 3:09 pm:

Tomato Noodle Salad

8 oz spiral noodles
1 lb can sliced tomatoes with juice
1 bell pepper, cleaned and diced
1 large cucumber, peeled and diced
1/4 tsp basil
1/4 tsp rosemary
1 Tbs olive oil
1/4 tsp sugar (optional)
Few dashes salt
Few grinds pepper

Cook noodles; Drain well.
Toss with all other ingredients.
Chill. Serve cold.


----

"Cool Beans" Three-Bean Salad

3 cups cooked beans (1 cup each of 3 kinds),
drained
1 cup cooked small pasta shells or elbows
(optional)
1 green pepper, diced
1 red pepper, diced
1 medium sweet onion, peeled and diced
1/4 cup minced fresh parsley
1/4 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper, to taste

Mix all ingredients well.
Chill, and serve.


NOTE:
For variety, sub 1/2 cup of your favorite mayo
in place of the oil and vinegar.

----

Giardino Salad

Dressing:
3 Tbs olive oil
2 Tbs grated parmesan cheese substitute
2 Tbs lemon juice
1 Tbs water
1 Tbs sour cream substitute
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced

Salad:
2 c shredded lettuce
1/2 c sliced tomato
1/2 c sliced fresh mushrooms
1/2 c shredded carrots
1 1/2 c shredded soy 'chicken' or gluten 'chicken'
1 cup cooked bowtie or curly pasta

In a small bowl, combine all dressing ingredients.
Blend well.
In a large bowl, combine all salad ingredients. Mix
well.
Add dressing, and toss to coat.
Serve immediately.



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