| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Vegtime2 | 1 | servings | |
INGREDIENTS
| 4 | c | Torn leaf lettuce |
| 1 | c | Chopped radicchio |
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Water |
| 2 | tb | Olive oil |
| 1 | ts | Sesame tahini |
| 1 | ts | Dijon mustard |
| 1/2 | ts | Sugar or honey |
INSTRUCTIONS
4 SERVINGS VEGAN The salad dressing can be doubled and kept airtight in the refrigerator for up to 6 weeks. In medium bowl, combine lettuce and radicchio. In food processor or blender, process remaining ingredients until smooth. Pour over greens and toss to coat. PER SERVING: 87 CAL.; 20 PROT.; 7G TOTAL FAT (1g SAT. FAT); 4G CARB.; 0 CHOL.; 14MG sod.; 1g FIBER. Recipe by: Vegetarian Times Magazine, February 1998, page 38 Converted by MM_Buster v2.0l.
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