| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Low, Fat |
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 |
tb |
Lime juice |
| 1/4 |
c |
Tarragon vinegar |
| 1 |
tb |
Honey |
| 1/2 |
c |
Soft tofu |
| 1 |
ts |
Olive oil |
| 1 |
ts |
Low-sodium soy or tamari |
|
|
Sauce |
| 1 |
tb |
Stone-ground mustard |
| 2 |
ts |
Minced parsley |
| 1/2 |
ts |
Chopped fresh thyme |
| 1/2 |
ts |
Minced fresh basil |
INSTRUCTIONS
1. In a large salad bowl, toss together jicama, watercress, lettuce, and
radishes.
2. 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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