| 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 | T | 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 | Garlic clove, minced or | |
| Pressed | ||
| 1 | t | Soy sauce |
| 1/2 | t | Curry powder |
| 1/4 | t | Salt |
| 1 | ds | Cayenne pepper |
INSTRUCTIONS
In a medium bowl combine bean sprouts, water chestnuts, celery, onion, and cilantro. Mix lightly with Curried Yogurt Dressing. 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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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 6mg
Sodium: 684.1mg
Potassium: 471.3mg
Carbohydrates: 21.1g
Fiber: 3.9g
Sugar: 8.3g
Protein: 5.5g