Manhattan Salad

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* Exported from MasterCook *

 

Manhattan Salad

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 cup diced zucchini

1 cup peeled and diced onions

4 teaspoons minced garlic

1 cup diced eggplant

1/2 cup chopped celery

1/4 cup diced green bell peppers

1/2 cup quartered mushrooms

1/2 cup cooked garbanzo beans

1/4 cup chopped black olives

1 teaspoon chopped basil

1 teaspoon chopped marjoram

1 teaspoon chopped savory (optional)

1/4 teaspoon white pepper

1/2 cup tomato paste

1 cup water

4 tablespoons white miso

4 cups shredded lettuce

1 cup cooked brown rice

2 slices cucumber -- scored, for garnish

2 whole black olives -- for garnish

 

Heat the oil in a large ovenproof pan, if possible. Sauté the zucchini, onions,

garlic, eggplant, celery, bell peppers, mushrooms, garbanzo beans, and diced

olives, together with the herbs and white pepper, until half-cooked (about 10 to

15 minutes).

 

Mix the tomato paste, water, and miso and add to the vegetables. If your sauté

pan is not ovenproof, place the vegetables in a baking dish that has a lid.

Cover and bake in a preheated oven at 350 degrees F for 20 minutes. Remove from

oven and let the mixture cool until pleasantly warm.

 

To assemble the salad, make a bed of lettuce on each of two plates. Put half of

the rice on each plate. Then divide the vegetables evenly over the two mounds of

rice. Garnish each salad with a cucumber slice and a whole olive.

 

© 1999 Friendly Foods © 1994 Ron Pickarski, © 1999 Lifestyle Software Group

 

 

 

Source:

" http://food.women.com/food/recipes/DisplayRecipe.jsp?id=frie0089.htm &

ource=friendlyfood & sys=sys "

 

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Per Serving (excluding unknown items): 504 Calories; 19g Fat (32.3% calories

from fat); 17g Protein; 73g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

1860mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 6 Vegetable; 0 Fruit;

3 Fat.

 

NOTES : This substantial entrée salad may be served cold or hot. If you are

serving it cold, be sure to allow time to refrigerate it. It's a great recipe

for using leftover brown rice.

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