| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Fat, Low | 4 | Servings | |
INGREDIENTS
| 1 | c | Jicama, peeled and |
| Julienned | ||
| 1 | c | Watercress, chopped |
| 3 | c | Torn red leaf lettuce |
| 1/2 | c | Sliced radishes |
| 2 | T | Lime juice |
| 1/4 | c | Tarragon vinegar |
| 1 | T | Honey |
| 1/2 | c | Soft tofu |
| 1 | t | Olive oil |
| 1 | t | Low-sodium soy or tamari |
| Sauce | ||
| 1 | T | Stone-ground mustard |
| 2 | t | Minced parsley |
| 1/2 | t | Chopped fresh thyme |
| 1/2 | t | Minced fresh basil |
INSTRUCTIONS
In a large salad bowl, toss together jicama, watercress, lettuce, and radishes. In a blender puree lime juice, vinegar, honey, tofu, oil, and soy sauce until creamy. Stir in mustard, parsley, thyme, and basil, and pour over salad. Toss well and serve. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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