Pan-Asian Repast Menu
The refreshing salad provides textural contrast. (Serves 6)
Pineapple chunks with ground red pepper
* Combine 6 cups chopped romaine lettuce heart, 1 cup grated carrot, 1 cup chopped cucumber, and 1 cup halved grape tomatoes in a large bowl. Combine 1/4 cup rice wine vinegar, 2 tablespoons soy sauce, 1 1/2 teaspoons miso, 1 teaspoon minced garlic, and 1 teaspoon grated peeled fresh ginger in a small bowl. Add 1 tablespoon sesame oil and 1 teaspoon peanut oil, stirring constantly with a whisk. Drizzle dressing over greens; toss gently.
Cooking Light, March 2007
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