Fri-dinner: exotic green salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Belgian endives | |
| 1 | Radicchio head, or ruby lettuce | |
| 1 | Boston lettuce head | |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Liquid honey |
| ½ | teaspoon | Gingerroot, minced |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Garlic clove, minced | |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Fresh coriander, chopped |
| 2 | tablespoons | Fresh basil, chopped |
Directions
DRESSING
Dressing: In bowl, whisk together vinegar, soy sauce, lemon juice, homey, ginger, salt, pepper and garlic; gradually whisk in oil. Stir in coriander and basil.
Trim endives; separate into leaves. Separate and tear radicchio and Boston lettuce into bite-size pieces. In salad bowl, toss greens with dressing. Per Serving: about 105 calories, 1 g protein, 9 g fat, 5 g carbohydrate
Dinner Menu:
Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce Exotic Green Salad [above] Bananas in Caramel Sauce
Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...