Indonesian Vegetable Salad 15 Gourmet Vegetarian ( Paula Mitchell)

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* Exported from MasterCook *

 

Indonesian Vegetable Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1 cup firm tofu -- cut into 1/2 " cubes

1 cup broccoli florets

2 plum tomatoes -- cut into thin wedges

2 carrots -- coarsely shredded

2 celery ribs -- cut into juleinne strips

1/2 cup cucumber -- thinly sliced

1/2 cup Szechuan Peanut Dresssing ( see seperate

recipe )

 

Gently toss together the salad ingredients in a large bowl. Add the

dressing and toss again.

 

This salad can be prepared up to 4 hours in advance and

refrigerated. Toss the salad with dressing before serving.

 

Source:

" 15 " Gourmet Vegetarian ( Paula Mitchell) "

 

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Per serving: 54 Calories (kcal); 2g Total Fat; (30% calories from

fat); 4g Protein; 6g Carbohydrate; 0mg Cholesterol; 29mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : Optional garnishes: raisens, unsalted peanuts, toasted

sesame seeds.

 

Other vegetables--up to 6 cups can be substituted. Try stemed green

beans, fresh spinach leaves, blanched snow peas, sliced mushrooms,

diced jicama or slices of boiled new potatoes. Egg threads or slices

of hard cooked eggs can be added.

 

Spread the salad over a bed of cellophane noodles. Sesame Soy

dressing can be substitued for peanut dressing.

Nutr. Assoc. : 0 0 0 0 0 0 0