Amaranth~ fig & arugula salad w/sesame dres
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | tablespoon | Extra-virgin olive oil |
| 1 | teaspoon | Mustard seeds |
| 2 | tablespoons | Amaranth; uncooked |
| 2¼ | cup | Vegetable stock |
| 2 | cups | Beans; cooked (white or red kidney) |
| 10 | Calmyrna figs, dried; chopped | |
| ⅓ | cup | Parsley; minced |
| ½ | teaspoon | Salt |
| Pepper | ||
| 1 | tablespoon | Sesame seeds; toasted, for garnish |
| ¼ | cup | Tahini |
| ½ | cup | Orange juice, fresh |
| ½ | cup | ;water |
| Salt to taste | ||
| 8 | cups | Salad greens, mixed OR romaine; shredded |
| 1 | cup | Arugula; chopped |
Directions
AMARANTH
SALAD AND DRESSING
Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add mustard and sesame seeds, cover partially and toast about 30 seconds, or until the sesame seeds darken a shade or two. Stir in amaranth until grains are coated with oil. Add stock or water and bring to a boil. Reduceheat to low and simmer until grains are tender and liquied has been absorbed, about 20 minutes. Fold in beans and figs, cover and set aside for 5 minutes. Stir in parsley, and season with salt and pepper.
Salad and Dressing: Combine tahini, orange juice, water and salt in a blender and process until smooth.
Set aside. Rinse leafy greens and arugula. Spin-dry or pat between towels to remove excess water.
To serve: Place amaranth mixture in the center of 6 plates. Garnish with sesame seeds and surround with salad greens. Drizzle with dressing. Serves 6.
Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg sod; 13 g fiber. Vegan
Source: Vegetarian Times, July 93/MM by DEEANNE