*  Exported from  MasterCook  Buster  *

                         Japanese Vegetable Salad

Recipe By     : ChannelA: Asian channel online
Serving Size  : 2    Preparation Time :
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***THE RAW***
   1      cup           romaine lettuce -- shredded
     1/2                cucumber -- peeled
                        and sliced into rounds
     1/4  cup           shredded carrot
   1                    japanese tomato -- sliced in quarters
                        OR substitute roma tomato
                        ***THE COOKED***
     1/2  cup           steamed broccoli
     1/2  cup           steamed snow pea pods
                        ***MISO-CARROT DRESSING***
   3      tablespoons   white miso
     1/2  teaspoon      sugar
   1      tablespoon    rice vinegar
   2      tablespoons   shredded carrot

1. Mix dressing ingredients well. Refrigerate up to 1 hour before using.

2. Steam the broccoli and snow peas until they have turned a bright, vivid
green (about 8 minutes). They should still have a crunch to them. Run under
cold water to stop the cooking process.

3. Toss all the vegetables in a large bowl. Spoon miso dressing on top and
toss well. Salad will keep up to 24 hours in the refrigerator.

Channel A Recipe Index: Sumptuous Summer Salads


Notes: * A Japanese tomato looks like a large, deep red Roma tomato with a
greyish blush to the skin. It is in season only a short time in the summer
and can likely be found at your local farmers' market.

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