| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Posted, Salads | 4 | Servings |
INGREDIENTS
| 15 | oz | Garbanzo Beans; Drained And Rinsed |
| 1 1/2 | c | Sliced Mushrooms |
| 1 | Tomato; Cubed | |
| 1 | Scallion; Chopped | |
| 1/2 | Green Bell Pepper; Coarsely Chopped | |
| 1/2 | lb | Firm Tofu; Cut Into 1/2" Cubes |
| 1/4 | Cu Fresh Parsley; Chopped | |
| 2 | tb | Rice Vinegar |
| 2 | tb | Safflower Oil |
| 1 | tb | Dijon Mustard |
| 1 | ts | Soy Sauce |
| 1 | Clove Garlic; Finely Minced | |
| 1/4 | ts | Dried Ginger |
| 1/4 | ts | Black Pepper |
| 2 | tb | Sesame Seeds |
INSTRUCTIONS
DRESSING In salad bowl, toss together salad ingredients. In a small bowl, combine dressing ingredients. Pour over salad and toss. Using a slotted spoon, arrange mixture on lettuce leaves. Garnish with red pepper strips. Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <[email protected]> on Apr 21, 1998
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