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Amaranth, Fig and Arugula Salad W/sesame Dres

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Main dish Salads Vegetarian

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

Directions:

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