In jar with tight-fitting lid, combine pomegranate juice, olive oil, lemon juice, fresh mint, dry mustard and salt. Cover and shake until well mixed. Recipe By : Country Living Magazine, October 1994
Posted to EAT-L Digest 24 October 96
Date: Fri, 25 Oct 1996 10:54:25 -0400
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
NOTES : Serve with Orange-Onion Salad (see recipe).
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