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Valencian Salad (Ensalada Valenciana)

Recipe by Margaret and Reba, presented at the Club on 3 Feb 2000.

Mix salad ingredients together. Chill in 'fridge for an hour. Either make dressing, using 1/2 dessertspoon lemon juice mixed with 1/2 tsp Herbes de Provence, or use a mixture of fat-free Frnech and Italian ready-made dressing. Pour over salad and toss just before serving.


The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 5 Apr 2000 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).