Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 15 ounces | Garbanzo Beans; Drained And Rinsed |
| 1½ cup | Sliced Mushrooms |
| 1 \N | Tomato; Cubed |
| 1 \N | Scallion; Chopped |
| ½ \N | Green Bell Pepper; Coarsely Chopped |
| ½ pounds | Firm Tofu; Cut Into 1/2\" Cubes |
| ¼ \N | Cu Fresh Parsley; Chopped |
| 2 tablespoons | Rice Vinegar |
| 2 tablespoons | Safflower Oil |
| 1 tablespoon | Dijon Mustard |
| 1 teaspoon | Soy Sauce |
| 1 \N | Clove Garlic; Finely Minced |
| ¼ teaspoon | Dried Ginger |
| ¼ teaspoon | Black Pepper |
| 2 tablespoons | Sesame Seeds |
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