| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Posted, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
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 |
tb |
Rice Vinegar |
| 1 |
tb |
Soy Sauce |
| 1 |
tb |
Water |
| 1/4 |
ts |
Ginger Powder |
| 1 |
ds |
Garlic Powder |
INSTRUCTIONS
DRESSING
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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