| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 4 | Servings | |
INGREDIENTS
| 4 | c | Fresh bean sprouts |
| 8 1/2 | oz | Waterchestnuts — drained |
| And sliced | ||
| 1/2 | c | Celery — thinly sliced |
| 1/2 | c | Green onions — slivered |
| 2 | tb | Chopped cilantro or parsley |
| Red leaf lettuce | ||
| 1/4 | c | Chopped dry-roasted cashews |
| Curried Yogurt Dress | ||
| 1/3 | c | Mayonnaise |
| 1/4 | c | Plain yogurt |
| 1 | sm | Garlic clove — minced or |
| Pressed | ||
| 1 | ts | Soy sauce |
| 1/2 | ts | Curry powder |
| 1/4 | ts | Salt |
| 1 | ds | Cayenne pepper |
INSTRUCTIONS
1. In a medium bowl combine bean sprouts, water chestnuts, celery, onion, and cilantro. 2. Mix lightly with Curried Yogurt Dressing. 3. Serve in a lettuce-lined bowl or on lettuce leaves on individual plates. Sprinkle with cashews. Curried Yogurt Dressing: Smoothly mix mayonnaise, yogurt, garlic, soy sauce, curry powder, salt, and cayenne. Makes about 2/3 cup. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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