Teriyaki salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Garbanzo Beans; Drained And Rinsed |
| 1½ | cup | Sliced Mushrooms |
| 1 | Tomato; Cubed | |
| 1 | Scallion; Chopped | |
| ½ | Green Bell Pepper; Coarsely Chopped | |
| ½ | pounds | Firm Tofu; Cut Into 1/2\" Cubes |
| ¼ | Cu Fresh Parsley; Chopped | |
| 2 | tablespoons | Rice Vinegar |
| 2 | tablespoons | Safflower Oil |
| 1 | tablespoon | Dijon Mustard |
| 1 | teaspoon | Soy Sauce |
| 1 | Clove Garlic; Finely Minced | |
| ¼ | teaspoon | Dried Ginger |
| ¼ | teaspoon | Black Pepper |
| 2 | tablespoons | Sesame Seeds |
Directions
DRESSING
In salad bowl, toss together salad ingredients. In a small bowl, combine dressing ingredients. Pour over salad and toss. Using a slotted spoon, arrange mixture on lettuce leaves. Garnish with red pepper strips.
Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Apr 21, 1998