| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 9 |
oz |
Soysprouts |
| 11 |
oz |
Carrots |
| 2 |
oz |
Almonds, unpeeled |
| 1 |
|
Mango |
| 2 |
tb |
White wine Vinegar |
|
|
Salt |
| 5 |
tb |
Oil |
| 1 |
tb |
Pearjuice,thick |
| 5 |
ds |
Tabasco |
| 1 |
bn |
Chives |
INSTRUCTIONS
1. 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. 4. 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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