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Title: Japanese Salad
Yield: 2 Servings

Ingredients

      1    carrot, cut into thin
      1    julienned strips
    1/2    green pepper, also cut into
      1    thin julienned strips
      1    some mung bean sprouts- i
      1    used about 2 c. or so.

Instructions

Boil water. Throw in carrot and let cook for a minute or two. Add
pepper and sprouts. Turn off heat when water reboils. (I let it sit
a few minutes at this step and it was fine, still crispy). Drain the
vegies and rinse with cold water. Chill.

Before eating toss with dressing:

~ 1 T. soy sauce - 2 T. rice wine vinegar - 1 t. sesame oil - sesame
seeds (for looks mostly)

I found I still had most of the dressing left in the bottom of the
dish, so not all of the sesame oil was consumed.

Source: This is modified from a recipe I found in the Orlando Sentinel
while on vacati on.

This makes enough for 2 side dishes or 1 large meal (for me). YMMV.

Posted by Christel=Reeve%SQA%Banyan@magnolia.banyan.com to the Fatfree
Digest [Volume 15 Issue 7] Feb. 7, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80 

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