Title: Malaysian Salad
Categories: None
Yield: 1 servings

-----------------------------SALAD INGREDIENTS-----------------------------
2 c Cooked quinoa; (I use a rice
-cooker, I'm lazy *)
1/2 lg Yellow bell pepper; (or 1
-small), diced
1 Stalk celery; diced
2 Green onions; halved
-lengthwise and sliced thin
1/2 c Frozen green peas
1/2 c Sliced and quartered water
-chestnuts; (drained, of
-course)
1/2 c Diced bamboo shoots;
-(drained, of course)
1/2 c Diced pineapple bits
1/2 c Golden raisins
1 Orange; peel sliced off and
-then diced, deseed if
-necessary
1 c Bean sprouts
1 tb Toasted sesame seeds; (**)

----------------------------------DRESSING----------------------------------
1/4 c Rice vinegar
1/4 c Pineapple juice
1 tb Minced fresh ginger
1 lg Clove garlic; minced
3 tb Soy sauce

Prepare salad ingredients and mix together in large bowl. In small bowl or
glass, mix dressing ingredients and pour over salad. Mix thoroughly and
chill in refrigerator for 1 hour.

6-8 servings. 182 calories, 2 gram fat, 4 grams fiber.

* 2/3 cup dry quinoa, 4/3 cup water if using modern rice cooker that is
fully enclosed and doesn't burp steam.

** to toast your own: use dry hot skillet, stir constantly until aromatic
and they just begin to pop (you can go longer if you have a cover and can
shake the skillet with the lid on).

Posted to fatfree digest by Joan/Paul on Apr 12,
1999, converted by MM_Buster v2.0l.