Guest guest Posted December 2, 2001 Report Share Posted December 2, 2001 * Exported from MasterCook Mac * East/West 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 tablespoon sesame seeds 1/2 cup sesame oil (light) 1/3 cup rice wine vinegar 1 teaspoon fresh ginger -- grated 1/4 cup water chestnuts (drained) -- minced -- The Salad -- lettuce (and other greens) snow peas red onions carrots mung bean sprouts Toast the sesame seeds. Whisk together the oil, vinegar, and ginger until well blended. Stir in the water chestnuts and sesame seeds. Toss 1 tablespoon per serving with salad ingredients. Dressing not used immediately can be kept for up to a month in the refrigerator, but bring small portions to room temperature before using. Dressing yield: 1 cup Source: Mindy Toomay & Susan Geiskopf-Hadler The Best 125 Meatless Main Dishes, page 64 Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler Typed and MC formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 64 Calories; 4g Fat (54% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium _____ Quote Link to comment Share on other sites More sharing options...
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