 Mediterranean Vegetable Salad
Makes 8 servings
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Ingredients
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2
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cups uncooked instant couscous
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8
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cups cut-up fresh vegetables, such as cucumbers, tomatoes, radishes, celery, green bell peppers and red onions
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1
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cup olive oil
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1/4
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cup French's® Honey Dijon Mustard
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1/4
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cup lemon juice
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2
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tablespoons minced fresh basil or 2 teaspoons dried basil leaves
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2
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teaspoons minced fresh thyme or 1 teaspoon dried thyme leaves
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2
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cloves garlic, minced
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1
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teaspoon salt
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4
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ounces goat cheese, crumbled
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1. Prepare couscous according to package directions; fluff with fork. Spread couscous on large serving platter.
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2. Place vegetables in large bowl. Combine oil, mustard, lemon juice, basil, thyme, garlic and salt in blender or food processor. Cover and process on high until well blended. Pour dressing over vegetables; toss well to coat evenly.
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3. Arrange vegetables over couscous. Sprinkle with cheese.
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© Reckitt Benckiser Inc.
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Nutrients per Serving
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(8)
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Calories
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513
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Total Fat
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36 g
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Saturated Fat
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7 g
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Cholesterol
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15 mg
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Carbohydrate
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44 g
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Fiber
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4 g
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Protein
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11 g
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Sodium
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412 mg
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Printed
from fbnr.com
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