1 head red leaf
lettuce
1 cup snow peas
1 large cucumber
1 sweet red bell
pepper
1½ cups bean
sprouts
2 carrots
8 oz. flavored,
baked tofu of you choice (e.g., ginger, teriyaki,
sesame, peanut, spicy Thai, etc.)
1 Tbs. balsamic
vinegar
1 tsp. soy sauce
1 tsp. sesame oil
½ tsp. Thai chili
paste (or other chili sauce)
½ cup bottled
salad dressing of your choice (e.g., sesame
shitake, lemon tahini, cilantro lime, etc.)
Wash and tear the
lettuce into bite-sized pieces. Drain
thoroughly and place in a large salad bowl.
Trim the tips from the now peas and cut on a diagonal into 1-inch
slices. Peel the cucumber and julienne
(cut into thin, narrow slices 1 to 2 inches long). Cut the red pepper in half and remove the
seeds and pith. Cut into thin slices and
then cut the slices diagonally into thirds.
Rinse and drain the bean sprouts.
Julienne the carrots and blanch them in submerging them in boiling water
for 3 to 4 minutes. Rinse with cold
water and drain. Add the snow peas,
cucumber, red pepper, bean sprouts, and carrots to the salad and make an
indentation in the center of the salad.
Cut the tofu into 14-inch slices and then cut crosswise to make
bit-sized pieces. Stir together the
vinegar, soy sauce, sesame oil, and chili paste. Pour over the tofu and toss. Add the tofu mixture to the center of the
salad just before serving. Serve with
salad dressing of your choice on the side.
30 minutes preparation time.
Makes 8 servings.
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