Teriyaki salad

Yield: 4 Servings

Measure 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


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

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