| 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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