| 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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