Category: Salad
Cuisine: American
10 oz Frozen broccoli -- chopped
2 c Water
32 oz Tomato juice
1 ts Ground cumin
Drained
2 tb Dried parsley
14 1/2 oz Tomatoes -- pureed
15 oz Garbanzo beans, canned --
2 lg Potatoes -- chopped
15 oz Kidney beans, canned --
1 c Red pepper -- diced
1 c Lentils -- rinsed and
1 lg Onion -- chopped
Drained
2 tb Chili powder
1 c Green pepper -- diced
Drained
2 ts Garlic powder
1 c Sweet red pepper, diced
1 Garlic minced
1/2 c Olive or vegetable oil
1 c Cucumber,pared,seeded,diced
1/4 lb Whole tender green beans
1/4 c White wine vinegar
1/2 ts Thyme (1 1/2 ts. if fresh)
1/2 ts Lemon Peel grated
1/2 ts Salt
Lettuce leaves
2 lg Carrots -- grated
1 ts Dried basil
1 tb Honey
1 ts Basil (1 tb. if fresh)
2 tb Celery, chopped
2 tb Parsley, chopped
1/4 c Lwmon juice
6 Cherry tomatoes, halved
1 tb Dijon-style mustard
1/8 ts Pepper
3 c Cooked white beans (or can)
2 tb Green onions, chopped
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