Greens with melon and crunchy vegetables
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Limes; Juice of |
| 1 | cup | Rice vinegar |
| ½ | cup | Sugar |
| 2 | mediums | Cantaloupes |
| Peeled and seeded and cut in 1/2-inch | ||
| Cubes | ||
| 1 | pounds | Sugar snap peas |
| Stems and strings removed | ||
| 2 | bunches | Radishes |
| Trimmed and thinly sliced | ||
| 1 | large | Jicama |
| Peeled and cut into julienne strips | ||
| 12 | ounces | Snow pea or sunflower sprouts |
| 5 | Stalks celery | |
| Cut into thin diagonal slices | ||
| 1 | pounds | Mixed greens |
| Such as mizuna and watercress and spinach | ||
| 12 | SERVINGS DAIRY-FREE | |
Directions
This marinated salad makes a tasty, crunchy dish that holds up well when set out on a buffet. The vegetables can be cleaned and cut one day ahead.
In large serving bowl, whisk together lime juice, rice vinegar and sugar.
Add remaining ingredients except greens, and toss to coat. Cover and marinate at room temperature for about 1 hour. When ready to serve, add greens and toss to mix.
PER SERVING: 149 CAL.; 5G PROT.; 0 TOTAL FAT (0 SAT. FAT); 35G CARB.; O CHOL.; 1,233MG SOD.; 6G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 39 Converted by MM_Buster v2.0l.