| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Niger |
Tamwt01 |
8 |
servings |
INGREDIENTS
| 6 |
sm |
Limestone lettuce heads |
|
|
(or substitute other greens) |
| 1 |
lg |
Carrot; peeled |
| 2 |
|
Pickling cucumbers or kirbies; peeled |
| 1 |
sm |
Daikon radish |
|
|
=== DRESSING === |
| 2 |
tb |
Thai fish sauce |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Rice wine vinegar |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Pernod |
| 2 |
tb |
Sesame oil |
| 2 |
ts |
Finely-grated fresh ginger |
INSTRUCTIONS
Thoroughly wash and dry lettuce. Break into bite-sized pieces and place in
a large salad bowl. Julienne-slice carrot, cucumbers, and radish, and toss
with greens. Whisk dressing ingredients together in a bowl. Toss with salad
just before serving. This recipe yields 8 to 10 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A18 broadcast 10-09-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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