Souper Salad (Lf)

---------- Recipe via Meal-Master (tm) v8.01

Title: Souper Salad (Lf)
Categories: Low-Fat, Salads, Mcdougall, Vegan, To Try
Yield: 8 servings

46 oz Tomato juice; canned
1 sm Red onion; finely chopped
1 cl Garlic; minced
1/4 c ;water
1/2 c Corn kernels; fresh or frozn
15 oz Black beans; rinsed & draind
Cucumber; seeded and finely
-chopped
Red bell pepper; seeded &
-finely chopped
Green bell pepper; seeded &
-finely chopped
Zucchini; finely chopped
Celery stalk; finely chopped
4 x Scallions; finely chopped
4 oz Diced green chilies; canned
1 c Jicama; finely chopped
1/4 c Fresh cilantro; or parsley
-chopped
2 tb Red wine vinegar;
2 tb Lime juice;
x Hot pepper sauce; to taste
1 ts Prepared horseradish;
x Pepper; black to taste
16 x Melba rounds; for garnish

--------------------------------PER SERVING--------------------------------
143 x *cals
6 x *gm protein
1/3 x *gm fat
28 x *gm carbo
774 x *mg sodium
6 x *gm fiber

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.

Author's Note: This chilled soup is resplendent with crunchy vegetables.
Don't let the long list of ingredients fool you: It's 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
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