| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | Belgian endives | |
| 1 | Radicchio head, or | |
| ruby lettuce | ||
| 1 | Boston lettuce head | |
| 2 | T | Balsamic vinegar |
| 1 | T | Soy sauce |
| 1 | T | Lemon juice |
| 2 | t | Liquid honey |
| 1/2 | t | Gingerroot, minced |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | Garlic clove, minced | |
| 1/4 | c | Olive oil |
| 2 | T | Fresh coriander, chopped |
| 2 | T | Fresh basil, chopped |
INSTRUCTIONS
Dressing: In bowl, whisk together vinegar, soy sauce, lemon juice, homey, ginger, salt, pepper and garlic; gradually whisk in oil. Stir in coriander and basil. Trim endives; separate into leaves. Separate and tear radicchio and Boston lettuce into bite-size pieces. In salad bowl, toss greens with dressing. Per Serving: about 105 calories, 1 g protein, 9 g fat, 5 g carbohydrate Dinner Menu: Hot-and-Sour Shrimp Soup Sesame Chive Tortilla Triangles Stirfry Noodles with Chicken,Peanut-Orange Sauce Exotic Green Salad [above] Bananas in Caramel Sauce Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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