| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Posted, Salads | 4 | Servings |
INGREDIENTS
| 1 | T | Honey |
| 1 1/2 | lb | New Potatoes |
| 1 | c | Bean Sprouts |
| 1 | c | Sliced Mushrooms |
| 1 | Stalk Celery, Diced | |
| 1 | Scallion, Chopped | |
| 1/4 | c | Parsley, Chopped |
| 1/4 | c | Safflower Oil |
| 2 | T | Rice Vinegar |
| 1 | T | Soy Sauce |
| 1 | T | Water |
| 1/4 | t | Ginger Powder |
| 1 | ds | Garlic Powder |
INSTRUCTIONS
Fill half a large pot with water; add honey. Place over high heat and bring to a boil. Meanwhile, scrub potatoes and cut into large cubes or thick slices. Simmer potatoes until just tender, about 8 minutes. Drain. While potatoes are cooking, prepare other salad ingredients. Set aside. In a small bowl, whisk together the dressing ingredients. IN a large bowl, toss vegetables with warm potatoes. Pour on dressing and toss again. Garnish with toasted sesame seeds and fresh watercress. Serve warm. Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on Apr 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 113
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 223.4mg
Potassium: 232.8mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: 6.1g
Protein: 1.9g