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Recipe Name: Asian Cobb Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Cup(s) Spinach leaves cut in
narrow strips
2 Cup(s) Nappa cabbage cut in, narrow
2 Cup(s) Sliced red cabbage, as thin
as possible
1/2 Cucumber peeled, seeded and
cut into small even dice
4 Slender scallions thinly
sliced on the diagonal
1 Black radish or turnip, in
fine matchsticks
1/2 Block silken firm tofu, in
small cubes
1 Tablespoon(s) Black sesame seeds
Peanut Dressing, recipe
Arrange all the vegetables and the tofu lightly in separate heaps in a
wide, shallow bowl. You might divide the greens into 2 piles each and
place like-kinds opposite each other, with smaller piles of cucumbers,
radish, tofu, and scallions in the middle. Heat the sesame seeds in a
dry pan until they begin to smell toasted, then let them cool. Just
before serving, sprinkle the seeds over the salad; then toss with the
dressing. Yield: 2 to 4 servings Formatted by
NOTES : All recipes courtesy of Deborah Madison, "Vegetarian Cooking
for Everyone" Recipe by: COOKING LIVE #CL9111 Posted to MC-Recipe
Digest by Nancy Berry <> on May 15, 1998

Nutrition (calculated from recipe ingredients)
Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 47.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g

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