- Recipes Home
- Interest Groups
Garden Salad Recipe
|Cauliflower||3 Cup (48 tbs), cut into bite-size florets|
|Green beans||1 Pound, trimmed|
|Oil||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Tablespoon|
|Light soy sauce||3 Tablespoon|
|White vinegar||3 Tablespoon|
|Dry sherry||2 Tablespoon|
|Sugar||1 Tablespoon (Or To Taste)|
|Lotus root/Fresh radish/zucchini||2 Cup (32 tbs), thinly sliced (Fresh Or Canned)|
|Sesame seeds||1⁄4 Cup (4 tbs), toasted|
Serving size: Complete recipe
Calories 1230 Calories from Fat 645
% Daily Value*
Total Fat 74 g113.5%
Saturated Fat 9.7 g48.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4008.7 mg167%
Total Carbohydrates 123 g41.1%
Dietary Fiber 39.3 g157.1%
Sugars 28.8 g
Protein 30 g60.5%
Vitamin A 0.9% Vitamin C 415.8%
Calcium 50.6% Iron 49.5%
*Based on a 2000 Calorie diet
Add cauliflower and blanch briefly .
Remove with slotted spoon or strainer and set aside to cool.
Add beans to same water and blanch 2 minutes.
Drain and cool.
Heat oil in small saucepan over medium-high heat.
Add garlic and let sizzle briefly; do not burn.
Remove from heat and stir in soy sauce, vinegar sherry, sugar and salt.
Arrange cauliflower and lotus root, radish or zucchini in center of large platter .
Place beans along both sides.
Drizzle with sauce and sprinkle with sesame seeds.
Let cool and serve at room temperature.