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AMARANTH, FIG AND ARUGULA SALAD W/SESAME DRES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Salads
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----AMARANTH-----
1/2 tb Extra-virgin olive oil
1 t Mustard seeds
2 tb Amaranth -- uncooked
2 1/4 c Vegetable stock
2 c Beans -- cooked (white or red
-kidney)
10 Calmyrna figs, dried
-chopped
1/3 c Parsley -- minced
1/2 ts Salt
Pepper
1 tb Sesame seeds -- toasted, for
-garnish
-----SALAD AND DRESSING-----
1/4 c Tahini
1/2 c Orange juice, fresh
1/2 c -- water
Salt to taste
8 c Salad greens, mixed OR
-romaine -- shredded
1 c Arugula -- chopped
Amaranth: Warm oil in a 2-quart saucepan over
moderate heat. Add mustard and sesame seeds, cover
partially and toast about 30 seconds, or until the
sesame seeds darken a shade or two. Stir in amaranth
until grains are coated with oil. Add stock or water
and bring to a boil. Reduceheat to low and simmer
until grains are tender and liquied has been absorbed,
about 20 minutes. Fold in beans and figs, cover and
set aside for 5 minutes. Stir in parsley, and season
with salt and pepper.
Salad and Dressing: Combine tahini, orange juice,
water and salt in a blender and process until smooth.
Set aside. Rinse leafy greens and arugula. Spin-dry
or pat between towels to remove excess water.
To serve: Place amaranth mixture in the center of 6
plates. Garnish with sesame seeds and surround with
salad greens. Drizzle with dressing. Serves 6.
Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb;
0 chol; 385 mg sod; 13 g fiber. Vegan
Source: Vegetarian Times, July 93/MM by DEEANNE
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