| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Niger |
Tamwt01 |
8 |
Servings |
INGREDIENTS
| 6 |
|
Limestone lettuce heads |
|
|
or substitute other greens |
| 1 |
|
Carrot, peeled |
| 2 |
|
Pickling cucumbers or |
|
|
kirbies peeled |
| 1 |
|
Daikon radish |
|
|
=== DRESSING === |
| 2 |
T |
Thai fish sauce |
| 1 |
T |
Fresh lemon juice |
| 1 |
T |
Rice wine vinegar |
| 2 |
T |
Vegetable oil |
| 1 |
T |
Soy sauce |
| 1 |
T |
Pernod |
| 2 |
T |
Sesame oil |
| 2 |
t |
Finely-grated fresh ginger |
INSTRUCTIONS
Thoroughly wash and dry lettuce. Break into bite-sized pieces and
place in a large salad bowl. Julienne-slice carrot, cucumbers, and
radish, and toss with greens. Whisk dressing ingredients together in a
bowl. Toss with salad just before serving. This recipe yields 8 to 10
servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger
and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A18
broadcast 10-09-1997) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster
v2.0l.
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