Guest guest Posted December 2, 2001 Report Share Posted December 2, 2001 * Exported from MasterCook Mac * Middle East Salad Recipe By : Mindy Toomay & Susan Geiskopf-Hadler Serving Size : 1 Preparation Time :0:00 Categories : Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- The Dressing -- 1/4 cup tahini 1/3 cup plain nonfat yogurt 3 tablespoons lemon juice 1/4 cup water 2 teaspoons low-sodium soy sauce 1 teaspoon curry powder 2 cloves garlic -- minced 2 tablespoons fresh parsley -- minced 2 green onions -- minced 1/8 teaspoon cayenne -- The Salad -- lettuce (and other greens) cooked garbanzo beans cucumbers fresh tomatoes sesame seeds Whir all ingredients in a food processor or blender until well combined. Toss 1 tablespoon per serving with salad ingredients. Dressing not used immediately can be kept for up to one week in the refrigerator, but bring small portions to room temperature before using. You may thin dressing out with a small amount of water or more lemon juice, as needed. Dressing yield: 1 cup Source: Mindy Toomay & Susan Geiskopf-Hadler The Best 125 Meatless Main Dishes, page 62 Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler Typed and MC formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving: 552 Calories; 34g Fat (50% calories from fat); 23g Protein; 52g Carbohydrate; 1mg Cholesterol; 486mg Sodium _____ Quote Link to comment Share on other sites More sharing options...
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