VEGAN/15-Minute/Teriyaki Salad

[Guest guest]

* Exported from MasterCook *

 

Teriyaki Salad

 

Recipe By :Paulette Mitchell

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

Salad

1 15-ounce can (1 3/4 cups) chickpeas -- drained and rinsed

1 1/2 cups (4 ounces) sliced mushrooms

1 tomato -- cubed

1 scallion -- chopped

1/2 green bell pepper -- coarsely chopped

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

1/4 cup chopped fresh parsley

Dressing

2 tablespoons rice vinegar

2 tablespoons safflower oil

1 tablespoon Dijon mustard

1 teaspoon soy sauce

1 clove garlic -- finely minced

1/4 teaspoon ginger

1/4 teaspoon coarsely ground pepper

2 tablespoons sesame seeds -- toasted or untoasted

lettuce leaves

Garnish: sweet red pepper strips -- optional

 

In a salad bowl, toss together salad ingredients.

 

In a small mixing bowl, combine dressing ingredients. Pour over salad and toss.

Using a slotted spoon, arrange mixture on lettuce

leaves. Garnish with pepper strips.

 

 

 

Description:

" With the combination of beans and tofu forming a complete protein,

this is an ideal main-course salad for warm days. Serve with crusty

bread. Small portions served on a bed of lettuce also make a nice

first course. "

Source:

" The 15-Minute Vegetarian Gourmet "

S(Formatted by):

" KES on 11/8/00 "

Copyright:

" 1987 Paulette Mitchell/Lazear Productions "

 

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

 

 

NOTES : Advance Preparation: Salad may be served immediately or will keep for

several days in the refrigerator.

 

Hints: Beans should be served with seeds, nuts, grains, dairy products, or eggs

to form a complete protein.

 

Parsley will chop very finely if it is thoroughly dried with a dish towel before

it is chopped. Otherwise the pieces will tend to

stick together and will not separate into fine flakes.

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