VEGAN -- Apricot-Cilantro Salad

[Guest guest]

* Exported from MasterCook *

 

Apricot-Cilantro Salad

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Salads & Dressings Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can apricot halves in light syrup -- (16 1/2 ounce)

sliced

1/4 cup lemon juice

2 t. sugar

1 t. reduced-sodium soy sauce

1 t. ground cumin

4 cups iceberg lettuce -- shredded

1/4 cup fresh cilantro -- chopped

2 green onions (white and green parts)

2 cups fresh bean sprouts -- rinsed and drained

1 can water chestnuts -- (8 ounce) drained

and sliced

1/2 cup slivered almonds -- toasted

 

Drain apricots, reserving 2 tablespoons syrup. For the dressing:

combine reserved syrup with lemon juice, sugar, soy sauce, and

cumin in jar. Chill until ready to serve. Place lettuce in serving bowl.

Top with cilantro, onion, bean sprouts, water chestnuts, apricot

slices, and almonds. When ready to serve, shake dressing and pour

over salad. Toss well. Serves: 8.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2101 Calories (kcal); 40g Total Fat; (16% calories from fat); 22g

Protein; 438g Carbohydrate; 0mg Cholesterol; 2445mg Sodium

Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 6

1/2 Fat; 27 Other Carbohydrates

 

NOTES : NOTES:

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0