| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Rice vinegar |
| 2 |
c |
Tamari |
| 2 |
tb |
Fresh ginger root; minced |
| 1 1/2 |
c |
Scallions; chopped |
| 1/2 |
c |
Lemon juice |
| 1 1/2 |
c |
Fructose |
| 1 |
c |
Water |
| 1 1/2 |
tb |
Garlic; minced |
| 2 |
tb |
Arrowroot |
| 4 |
tb |
Water |
| 1/2 |
c |
Beets |
INSTRUCTIONS
DESERT GREENS CAFE RECIPES By Executive Chef Matt Baer
Permission is granted to reprint this information, as long as credit is
given to the Indiana Soybean Development Council
<http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>
Combine all ingredients, excluding arrowroot, in a small saucepan. Bring
sauce to a low simmer and allow to cook for 5 minutes. In a side bowl mix
arrowroot with 4 tablespoons of water. Slowly drizzle arrowroot mixture
into simmering sauce. Strain and allow vinaigrette to cool before serving.
Drizzle 2 ounces over top of salad and around border of plate.
Serves 36 Nutrition information per serving: 56 calories, 0 grams saturated
fat, 0 grams total fat, 2 grams protein (11% of calories), 13 grams
carbohydrates (89% of calories), 0 mg cholesterol, 0 grams fiber, 747 mg
sodium. Posted to Digest eat-lf.v097.n207 by KitPATh
<phannema@wizard.ucr.edu> on Aug 16, 1997
A Message from our Provider:
“Where love is, God is. #Henry Drummond”