| 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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