Amaranth, Fig and Arugula Salad W/sesame Dres

Title:
Amaranth, Fig and Arugula Salad W/sesame Dres

Yield:
6 Servings

Categories:
Vegetarian,
Vegan,
Salads,
Main
Dishes




Ingredients:




----------------------------------AMARANTH----------------------------------


   1/2 tb Extra-virgin olive oil


     1 ts Mustard seeds


     2 tb Amaranth; uncooked


 2 1/4 c  Vegetable stock


     2 c  Beans; cooked (white or red


          -kidney)


    10    Calmyrna figs, dried;


          -chopped


   1/3 c  Parsley; minced


   1/2 ts Salt


          Pepper


     1 tb Sesame seeds; toasted, for


          -garnish





-----------------------------SALAD
AND DRESSING-----------------------------


   1/4 c  Tahini


   1/2 c  Orange juice, fresh


   1/2 c  ;water


          Salt to taste


     8 c  Salad greens, mixed OR


          -romaine; shredded


     1 c  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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini