Fresh vegetable salad
4 servings
Ingredients
| Quantity | 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 |
Directions
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