Amaranth Fig & Arugula Salad Sesame Dres Recipe
1/2 tbsp extra-virgin olive oil
1 tsp mustard seeds
2 tbsp amaranth, uncooked
2 1/4 cup vegetable stock
2 cup beans, cooked (white or red kidn
10 calmyrna figs, dried, chopped
1/3 cup parsley, minced
1/2 tsp salt
1 tbsp sesame seeds, toasted, for garnish
SALAD AND DRESSING
1/4 cup tahini
1/2 cup orange juice, fresh
1/2 cup ; water
1 salt to taste
8 cup salad greens, mixed or romaine, shredded
1 cup arugula, chopped
Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add
mustard and sesame seeds, cover partially and toast about 30 seconds,
or until the sesame seeds darken a shade or two. Stir in amaranth
until grains are coated with oil. Add stock or water and bring to a
boil. Reduceheat to low and simmer until grains are tender and
liquied has been absorbed, about 20 minutes. Fold in beans and figs,
cover and set aside for 5 minutes. Stir in parsley, and season with
salt and pepper.
Salad and Dressing: Combine tahini, orange juice, water and salt in a
blender and process until smooth.
Set aside. Rinse leafy greens and arugula. Spin-dry or pat between
towels to remove excess water.
To serve: Place amaranth mixture in the center of 6 plates. Garnish
with sesame seeds and surround with salad greens. Drizzle with
dressing. Serves 6.
Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg
sod; 13 g fiber. Vegan
Source: Vegetarian Times, July 93/MM by DEEANNE
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Amaranth Fig & Arugula Salad Sesame Dres Recipe from the Recipes 4U Collection
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