mandarin tofu salad

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* Exported from MasterCook *

 

Mandarin Tofu Salad

 

Recipe By :Patti Woods-Lavoie

Serving Size : 4 Preparation Time :0:00

Categories : 2002-07-30 Salads

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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MARINADE:

11 ounces canned mandarin oranges

4 cloves garlic -- minced

1 cup rice vinegar

1/4 cup soy sauce

1 1/2 tablespoons sesame oil

SALAD:

15 ounces firm lowfat tofu

8 ounces pea pods

10 ounces mixed salad greens

2 carrots -- shredded

4 tablespoons roasted unsalted cashews

 

Drain oranges, saving syrup for use in marinade and reserving oranges for later

use. In a small bowl, whisk together garlic, 4 tablespoons orange syrup, rice

vinegar, soy and sesame oil.

 

Chop tofu into bite-sized cubes. Put tofu and marinade in a container and let

sit, refrigerated, for at least two hours.

 

Blanch pea pods: put into boiling water for 15 seconds, then plunge into ice

water.

 

Arrange salad: top a bed of lettuce with pea pods, shredded carrots, oranges and

tofu. Top with cashews and drizzle on the marinade.

 

Source:

" Better Nutrition, August 01 2001 "

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Per Serving (excluding unknown items): 276 Calories; 12g Fat (36.2% calories

from fat); 18g Protein; 30g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

1175mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : Makes two large salads, or four small salads. Even those who shy away

from tofu will find this salad tasty.

 

 

Nutr. Assoc. : 0 4086 0 0 0 0 0 0 0 0 0 262