| 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 |
T |
Olive oil |
| 1 |
t |
Sesame tahini |
| 1 |
t |
Dijon mustard |
| 1/2 |
t |
Sugar or honey |
INSTRUCTIONS
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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