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