Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Belgian endives |
1 \N | Radicchio head, or ruby lettuce |
1 \N | 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 \N | Garlic clove, minced |
¼ cup | Olive oil |
2 tablespoons | Fresh coriander, chopped |
2 tablespoons | Fresh basil, chopped |
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@...