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