| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Posted, Salads |
4 |
Servings |
INGREDIENTS
| 15 |
oz |
Garbanzo Beans; Drained And Rinsed |
| 1 1/2 |
c |
Sliced Mushrooms |
| 1 |
|
Tomato; Cubed |
| 1 |
|
Scallion; Chopped |
| 1/2 |
|
Green Bell Pepper; Coarsely Chopped |
| 1/2 |
lb |
Firm Tofu; Cut Into 1/2" Cubes |
| 1/4 |
|
Cu Fresh Parsley; Chopped |
| 2 |
tb |
Rice Vinegar |
| 2 |
tb |
Safflower Oil |
| 1 |
tb |
Dijon Mustard |
| 1 |
ts |
Soy Sauce |
| 1 |
|
Clove Garlic; Finely Minced |
| 1/4 |
ts |
Dried Ginger |
| 1/4 |
ts |
Black Pepper |
| 2 |
tb |
Sesame Seeds |
INSTRUCTIONS
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@frontiernet.net> on Apr
21, 1998
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”