Salad: Chopstick Salad
Source of Recipe
Cooking Light, October 1994, page 146
List of Ingredients
3 cups broccoli carrot, and red cabbage
1 1/2 cups seeded julienne-cut peeled cucumber (2-inch)
1/2 cup julienne-cut red bell pepper (2-inch)
3 tablespoons rice vinegar
2 tablespoons low-sodium teriyaki marinade and sauce (off plan ingredient)
1 teaspoon sugar or splenda
1/4 teaspoon chili oil (off plan ingredient)Recipe
Combine the first 3 ingredients in a bowl. Combine vinegar and next 3 ingredients; stir well. Pour over broccoli mixture; toss gently. Cover and chill 2 hours.
|
|
member logon
