View Full Version : Quick ? from anyone with Nov. handy
11-18-2003, 06:22 AM
I was trying to MC format the Green Apple and Celery Salad with Mustard Vinaigrette for the formatting group, but my magazine has a hole in it. I just need to know the quantity of fresh flat-leaf parsley leaves. I can see that the unit is "cup".
Thanks. I will post the formatted recipe in thanks :)
11-18-2003, 06:46 AM
It's 1/4 cup. Funny, but my magazine page is torn along that recipe, and didn't notice till your request.
11-18-2003, 06:47 AM
I am sure it had a hole in it because you ripped out that pesky insert like I did. I mangled up the page but taped it back together. why do they include junk like that which destroys the magazine?
to answer your question, it is 1/4 cup fresh flat leaf parsley leaves.
11-18-2003, 06:58 AM
Thanks for those really quick replies. It's funny that I got assigned 2 recipes from the "inspired vegetarian" column to format. I am so "NOT" a vegetable lover. Right now, I have this little (1 3/4 lb) spaghetti sitting on my counter taunting me to cook it. :)
Here's the recipe:
* Exported from MasterCook *
Green Apple and Celery Salad with Mustard Vinaigrette
Recipe By : Peter Berley "Celebrating the harvest" -- inspired vegetarian
Serving Size : 8 Preparation Time :0:00
Categories : salads vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon sea salt
1 1/2 teaspoons extravirgin olive oil
1/4 teaspoon freshly ground black pepper
1 garlic clove -- minced
6 cups sliced peeled Granny Smith Apple -- (about 3 apples)
4 cups thinly sliced celery -- (about 6 stalks)
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons coarsly chopped walnuts -- toasted
Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add the apple and remaining ingredients, and toss well to combine.
Serving size: 1 cup
CALORIES 108 (30% from fat); FAT 3.6 g (sat 0.4 g, mono 1.1g, poly 1.7g); PROTEIN 1.5g; CARB 20.6g;
FIBER 3g; CHOL 0mg; IRON 0.7mg; SODIUM 340mg; CALC 42mg
"Cooking Light Magazine, November 2003, page 157"
"2003 by Southern Living, Inc."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 22 Calories; trace Fat (9.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 188mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
NOTES : This crunchy salad can chill for up to any hour before serving. If you want to get a head start on the preparation, slice the celery, chop the parsley, and toast the nuts in advance.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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