| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Salads, Rice |
2 |
Servings |
INGREDIENTS
|
|
SALAD—– |
| 1 1/2 |
c |
Cooked Brown rice |
| 1 |
c |
Tiny broccoli florets |
|
|
Steamed and chilled |
| 2/3 |
c |
Diced firm tofu |
| 1 |
c |
Fresh pineapple chunks |
|
|
Well drained (reserve juice |
|
|
For dressing) |
| 1/3 |
c |
Slivered almonds — lightly |
|
|
Toasted |
| 2 |
tb |
Finely chopped scallions |
|
|
White part only |
| 1 |
lg |
Carrot — finely chopped |
| 1/3 |
c |
Raisins or dried |
|
|
Cranberries |
| 1/3 |
c |
Chopped water chestnuts |
|
|
SWEET SESAME DRESSING—– |
| 2/3 |
c |
Fresh pineapple juice |
|
|
(reserved from above |
|
|
Recipe) |
| 1 |
tb |
Sesame seeds — lightly |
|
|
Toasted |
| 1 |
ts |
Grated ginger root |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Brown sugar |
|
|
Splash soy sauce |
|
|
Splash brown rice vinegar |
|
|
Or cider vinegar |
INSTRUCTIONS
Salad:
In a large mixing bowl, toss together all ingredients except dressing. Add
dressing and toss again until thoroughly coated. Serves 2.
Per serving, without dressing: 502 cal.; 17 g prot.; 16 g fat; 83 g carb.;
0 chol.; 33 mg sod.
Dressing:
In a small saucepan, combine all ingredients. Bring to a simmer and cook
ovr low heat, stirring occasionally, until the liquid has thickened and
reduced, about 7 minutes. Remove from heat and let cool at room
temperature. Makes about 1/2 cup.
Per tablespoon: 21 cal; 0.5 g prot.; 0.5 g fat; 4 g carb.; 0 chol.; 31 mg
sod.
From _Vegetarian Times_, March 1992
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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