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| . . . VEGETARIAN | ||
1 large carrot, shredded 1 apple, peeled and shredded 3 tbs Thompson raisins, 1/4 cup dried cranberries 1/3 cup walnut crumbs 1/4 cup minced parsley 1 tbs cider vinegar 1 tbs lemon juice 2 tbs olive oil 1/4 tsp coriander ground Salt and pepper to taste. Alfalfa sprouts for serving Directions Wash raisins and cranberries then soak for 1/2 hour in warm water. Drain. In a salad bowl mix all ingredients together and season with salt and pepper. Allow to sit for 1 hour before serving. Serve on a bed of alfalfa sprouts. Recipe by: Dorothy Wilson This recipe was selected as the salad course in a complete vegan Thanksgiving menu, put together by Rainbow Natural Foods. Recipe published: Fall, 2006 The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer. Copyright © 1999-2010 Robin L. Russell |
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