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Asian Vegetable
Salad with Apricot Dressing
From: Melanie
BurtisLast night we had an asian vegetable salad with apricot
dressing that I made up on Sunday.
The basic recipe came out of the Veg. Times, but I made a few modifications.
1. Cook some brown rice (I used brown Basmati)
2. While rice is cooking, make the dressing:
- 1/4 cup tamari
- 1/4 cup rice vinegar
- 1/4 apricot preserves
- 1 tblspoon minced ginger
- 2 tsp. chinese 5 spice powder
put all these in a blender and blend!
3. Chop up some veggies of your choice, I used:
- baby corn
- snow peas
- bean sprouts
- carrots
- water chestnuts
- red pepper
Mix them all together.
Then server over a plate of mixed greens - I used packaged European
greens that were dark and leafy, the good for you lettuce.
I made a big enough bowl of this stuff that we'll eat leftovers
tonight with herbed foccacia.
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