Title: Hawaiian Rice Salad
Categories: Vegetarian, Salads, Rice
Yield: 2 Servings

SALAD-----
1 1/2 c Cooked Brown rice
1 c Tiny broccoli florets
Steamed and chilled
2/3 c Diced firm tofu
1 c Fresh pineapple chunks
Well drained (reserve juice
For dressing)
1/3 c Slivered almonds -- lightly
Toasted
2 tb Finely chopped scallions
White part only
1 lg Carrot -- finely chopped
1/3 c Raisins or dried
Cranberries
1/3 c Chopped water chestnuts
SWEET SESAME DRESSING-----
2/3 c Fresh pineapple juice
(reserved from above
Recipe)
1 tb Sesame seeds -- lightly
Toasted
1 ts Grated ginger root
1 ts Minced garlic
1 ts Brown sugar
Splash soy sauce
Splash brown rice vinegar
Or cider vinegar

Salad:

In a large mixing bowl, toss together all ingredients except dressing. Add
dressing and toss again until thoroughly coated. Serves 2.

Per serving, without dressing: 502 cal.; 17 g prot.; 16 g fat; 83 g carb.;
0 chol.; 33 mg sod.

Dressing:

In a small saucepan, combine all ingredients. Bring to a simmer and cook
ovr low heat, stirring occasionally, until the liquid has thickened and
reduced, about 7 minutes. Remove from heat and let cool at room
temperature. Makes about 1/2 cup.

Per tablespoon: 21 cal; 0.5 g prot.; 0.5 g fat; 4 g carb.; 0 chol.; 31 mg
sod.

From _Vegetarian Times_, March 1992

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip