Oriental Garden Toss Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings8Course
MethodVegetarian
Main Ingredient

Ingredients

 Pea pods/One 6-ounce package frozen pea pods, thawed6 Ounce
 Salad oil1⁄2 Cup (8 tbs)
 Vinegar1⁄3 Cup (5.33 tbs)
 Sugar2 Tablespoon
 Soy sauce1 Tablespoon
 Grated gingerroot/1/4 teaspoon ground ginger1 Teaspoon
 Salt1⁄2 Teaspoon
 Freshly ground pepper1⁄8 Teaspoon
 Sliced bok choy3 Cup (48 tbs)
 Torn leaf lettuce3 Cup (48 tbs)
 Bean sprouts/1/2 of a 16-ounce can bean sprouts, drained1 Cup (16 tbs)
 Chopped pimiento2 Tablespoon

Nutrition Facts

Serving size

Calories 161 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.7%

Saturated Fat 0.67 g3.4%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 250.3 mg10.4%

Total Carbohydrates 8 g2.5%

Dietary Fiber 1.4 g5.4%

Sugars 5.7 g

Protein 2 g3.5%

Vitamin A 51.2% Vitamin C 53.5%

Calcium 4.5% Iron 5.7%

*Based on a 2000 Calorie diet

Directions

Remove tips and strings from fresh pea pods.
In covered pan cook fresh or frozen pea pods in 2 cups boiling salted water for 1 minute; drain well.
In screw-top jar combine oil, vinegar, sugar, soy sauce, gingerroot or ginger, salt, and pepper; cover and shake vigorously.
Pour mixture over pea pods; cover and marinate in refrigerator for 1 to 1 1/2 hours.
At serving time combine bok choy, leaf lettuce, bean sprouts, and pimiento in large salad bowl.
Add pea pods and marinade.
Toss to coat vegetables.
Makes 6 to 8 servings.
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