VEGAN Malaysian Salad

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* Exported from MasterCook *

 

Malaysian Salad

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 112

Serving Size : 1 Preparation Time :0:00

Categories : Mirkin's 20/30 Fat & Fiber Fruits

Grains And Cereals Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked millet or quinoa

1 small or 1/2 large green bell pepper -- chopped

1 stalk celery -- chopped

1 bunch green onions -- sliced thin

1/2 cup frozen green peas

1/2 cup sliced canned water chestnuts -- drained

1/2 cup sliced canned bamboo shoots -- drained

1/2 cup canned pineapple tidbits

1/2 cup golden raisins

1 orange or 2 tangerines -- peeled

and cut into bite-size pieces

1 cup bean sprouts

1 tablespoon toasted sesame seeds

***DRESSING***

1/4 cup rice vinegar

1/4 cup juice from canned or fresh pineapple

1 tablespoon minced fresh ginger root

1 clove garlic -- minced

3 tablespoons soy sauce

 

Prepare the Dressing: Combine the dressing ingredients in a small bowl.

 

Combine salad ingredients in a serving bowl. Add the dressing and toss to

combine. Cover and refrigerate until chilled, about 1 hour.

 

Yield: 6 to 8 servings, calories: 182, fat: 2g, fiber: 4g.

 

 

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