Souper Salad (Lf)

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Souper Salad (Lf) Ingredients

1 lg Chicken	Green bell pepper; seeded &
1 c Butter	Zucchini; finely chopped
1/2 c Flour	Celery stalk; finely chopped
3 1/2 c Milk	4 x Scallions; finely chopped
1 ts Cayenne pepper	4 oz Diced green chilies; canned
1 tb Accent	1 c Jicama; finely chopped
1/2 ts Garlic powder	1/4 c Fresh cilantro; or parsley
3/4 -(up to)	2 tb Red wine vinegar;
1 c Grated Cheddar cheese	2 tb Lime juice;
3 oz Gruyere cheese	x Hot pepper sauce; to taste
2 cn (8-oz) whole mushrooms;	1 ts Prepared horseradish;
2 cn (14-oz) artichoke hearts;	x Pepper; black to taste
46 oz Tomato juice; canned	16 x Melba rounds; for garnish
1 sm Red onion; finely chopped	PER SERVING
1 cl Garlic; minced	143 x *cals
1/4 c ;water	6 x *gm protein
1/2 c Corn kernels; fresh or frozn	1/3 x *gm fat
15 oz Black beans; rinsed & draind	28 x *gm carbo
Cucumber; seeded and finely	774 x *mg sodium
Red bell pepper; seeded &	6 x *gm fiber

Instructions for Souper Salad (Lf)

Pour tomato juice into a large bowl. Set aside. Place onion, garlic and water in a small saucepan. Cook and stir for 1 to 2 minutes, until onion softens slightly. Add onion-garlic mixture and remaining ingredients except melba rounds to tomato juice. Stir well. Cover and refrigerate several hours to allow flavors to blend. Stir well and pour into soup bowls. Serve with melba rounds. Serves 8. Authors Note: This chilled soup is resplendent with crunchy vegetables. Dont let the long list of ingredients fool you: Its really a simple dish to prepare. It keeps for several days in the refrigerator. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Main Ingredient: ChickenCuisine: Uncategorized

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