254 ■^ Rosedale Diet Recipes
■ ■ ■ (^) MESCLUN MIX SALAD
Here’s another tasty salad with great textures.
SERVES 2
BASIL VINAIGRETTE (SEE RECIPE ON P AGE 230)
4 cups mesclun salad mix
2 whole portobello mushroom caps, sliced, from last night’s Tofu Portobello Casserole
(page 253)
4 tablespoons chèvre
1 small endive, sliced
(^1) ⁄ 4 cup chopped fresh basil
(^1) ⁄ 4 cup walnuts, roughly chopped
- Blend the salad dressing.
- Mix all the ingredients in a salad bowl, pour the dressing over, toss,
and serve.■ ■ ■ (^) GRILLED BEEF FILLETS WITH BELL
PEPPERS AND MASHED RUTABAGAS
This dinner is simple to prepare, full of flavor, and very satisfying.
SERVES 2
3 4-ounce tenderloin fillets (save one for Steak and Soft-Boiled Eggs tomorrow,
page 255)
1 green bell pepper, cut in quarters
1 red bell pepper, cut in quarters
3 medium rutabagas, peeled and cut into chunks
1 fennel root, cut in half
1 tablespoon butter