Recipe - Greens With Honey Mint Vinaigrette

8 cup Assorted greens; torn
1 Carrot; thinly cut or sliced up
2 teaspoon Toasted sesame seeds

DRESSING
One fourth cup White wine vinegar
1 tablespoon Fresh mint; chopped or
1 teaspoon Dried mint
1 tablespoon Liquid honey
1 teaspoon Poppy seeds
One fourth teaspoon Salt
One fourth teaspoon Pepper
1/3 cup Vegetable oil

Date: Mon, 22 Apr 1996 17:36:45 0400

From: Wendy Lockman wlockman@ra1.randomc.com
[Dressing makes enough for 2 salads, refrigerate for future use.]

Dressing: In small bowl, whisk together vinegar, mint, honey, poppy seeds,
salt and pepper; gradually whisk in oil. [If using dried mint, let stand
for 1 hour.]

Refrigerate half of the dressing in covered jar for up to 1 week.

In salad bowl, toss greens with remaining dressing to coat evenly. Scatter
carrot over top; sprinkle with sesame seeds.

Per serving: about 150 calories, 2 g protein, 13 g fat, 7 g carbohydrate

Source: Canadian Living magazine, Feb 95 Presented in article by Donna
Paris "Easy Recipes: It's a Honey of a Country"

[=PAM=] PA_Meadows@msn.com

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