| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| 9 | oz | Soysprouts |
| 11 | oz | Carrots |
| 2 | oz | Almonds, unpeeled |
| 1 | Mango | |
| 2 | T | White wine Vinegar |
| Salt | ||
| 5 | T | Oil |
| 1 | T | Pearjuice, thick |
| 5 | ds | Tabasco |
| 1 | Chives |
INSTRUCTIONS
Wash soysprouts and drip dry; take off wilted ends. 2. Wash and peel carrots and cut into fine strips. 3. Cut the almonds into fine strips. Peel mango and cut the fruitmeat in strips of the pit. 5. Mix vinegar, salt, oil, pearjuice and tabasco together, mix the fruit and vegetables under and let stand 10 minutes. 6. Cut the chives into fine rolls. 7. Sprinkle chives and almonds over arranged salad. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 386
Calories From Fat: 262
Total Fat: 25.1g
Cholesterol: 0mg
Sodium: 1150.7mg
Potassium: 358.7mg
Carbohydrates: 22.9g
Fiber: 9.7g
Sugar: 4.4g
Protein: 3.7g