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Recipe Name: Asian Millet Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Cooked millet
6 Tablespoon(s) Mirin or dry sherry
1 10-oz package of tofu
3 Tablespoon(s) Soy sauce
3/4 Cup(s) Chopped snow peas
1 1/2 Tablespoon(s) Rice or cider vinegar
3/4 Cup(s) Frozen peas, thawed
1 Clove garlic, minced
1 8-oz can sliced water
1 Teaspoon(s) Sugar, or other sweetener
1/2 Cup(s) Chopped scallion
In a large bowl, combine the millet, tofu, snow peas, peas, water
chestnuts, and scallion. In a small bowl, stir together the mirin, soy
sauce, venegar, garlic, and sugar. Pour over the salad and toss to
combine. Although the original recipes didn't say to, I let both of
these salads chill for awhile to let the flavors blend before I served
them. I think that this step is a particularly good idea for the Asian
Millet salad, as it allows the tofu to absorb the flavors of the
dressing. If you try these, I hope you enjoy them as much as I did!
From: "Hayes Theiling Dorton, MPL Corporation" <>.
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue
Smith, S.Smith34, using MMCONV. File

Nutrition (calculated from recipe ingredients)
Calories: 2069
Calories From Fat: 368
Total Fat: 44.1g
Cholesterol: 0mg
Sodium: 1775.6mg
Potassium: 1865.4mg
Carbohydrates: 326.5g
Fiber: 43.3g
Sugar: 11.2g
Protein: 99.2g

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