VEGAN-Warm Potato, Soybean, and Cucumber Salad

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* Exported from MasterCook *

 

Warm Potato, Soybean, And Cucumber Salad

 

Recipe By :Bharti Kirchner, Cooking Light, March 2001

Serving Size : 5 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

SALAD

3 1/4 cups cubed red potato (about 1 pound)

1 cup frozen soybeans -- thawed

1 cup vertically sliced red onion

DRESSING

1/4 cup red wine vinegar

1 tablespoon minced peeled fresh ginger

1 tablespoon dijon mustard

1 tablespoon olive oil

1 teaspoon sugar

1/4 teaspoon black pepper

1 garlic clove -- minced

 

To prepare salad, steam potato and soybeans, covered, 12 minutes or until

tender. Combine potato mixture, onion, and cucumber in a

large bowl.

 

To prepare dressing, combine vinegar and remaining ingredients in a bowl, stir

with a whisk until well-blended. Pour over the

potato mixture, tossing to coat. Serving size: 1 cup.

 

Calories 184 (30% from fat); FAT 6.2g (sat 0.9g, mono 2.8g, poly 2.1g); Protein

7.8g; Carb 26g; Fiber 2g; Chol 0mg; Iron 2.2mg;

Sodium 48mg; Calc 49mg

 

S(Formatted by):

" KETS on 4/25/01 "

 

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NOTES : Look for frozen soybeans in Asian markets and some health-food stores.