Fresh vegetable salad

Yield: 4 servings

Measure Ingredient
3 cups Mixed salad greens
1 each Carrot, chopped
1 each Cucumber, peeled & chopped
1 tablespoon Sesame seeds
2 eaches Garlic cloves, crushed
1 teaspoon Crushed red peppers
¼ cup Brown rice syrup
1 each Tomato, chopped
1 each Scallion, chopped
¼ cup Fresh mint chopped, optional
2 tablespoons Lime juice
3 tablespoons Tamari
2 tablespoons Water
¼ cup Roasted peanuts, chopped

SALAD

SESAME-PEANUT DRESSING

SALAD: Tear greens into bite sized pieces. Toss all salad ingredients & arrange on a serving platter.

DRESSING: Dry roast the sesame seeds in a small frying pan over medium heat, stirring often until golden brown, about 2 to 4 minutes. Set aside to cool.

Whisk together the garlic, pepper flakes, syrup, lime juice, tamari & water. Pour dressing over the salad. Garnish with sesame seeds & peanuts & serve at room temperature.

"Vegetarian Gourmet" Spring, 1994 From: Mark Satterly Date: 09-21-94

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