Amaranth, fig and arugula salad w/sesame dres

6 servings

Ingredients

Quantity Ingredient
½ tablespoon Extra-virgin olive oil
1 teaspoon Mustard seeds
2 tablespoons Amaranth; uncooked
2¼ cup Vegetable stock
2 cups Beans; cooked (white or red kidney)
10 Calmyrna figs, dried;
¼ cup Tahini
½ cup Orange juice, fresh
½ cup ;water
Salt to taste chopped
⅓ cup Parsley; minced
½ teaspoon Salt
Pepper
1 tablespoon Sesame seeds; toasted, for garnish
8 cups Salad greens, mixed OR romaine; shredded
1 cup Arugula; chopped

Directions

AMARANTH

SALAD AND DRESSING

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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