Many Vegetables Salad
This salad has a few basic ingredients, but it is also ripe to receive odds
and ends from your refrigerator; if you don't have alfalfa sprouts,
substitute bean sprouts. If you have a garden, the freshness of this salad
will be further enhanced.
1 head Romaine lettuce, washed and torn into pieces
1 cup broccoli florets
1/2 cup diced jicama or raw turnip
2 scallions, sliced
2 yellow Hungarian wax peppers, seeds and stems removed, cut into rings
5 radishes, sliced
1 cup cooked garbanzo beans
1/2 cup alfalfa sprouts
2 tablespoons toasted sesame seeds
1 1/2 cups diced tomatoes
2 canned pimiento chiles, diced
2/3 cup olive oil
2 tablespoons chile oil
3 tablespoons rice wine vinegar
1 clove garlic, minced and crushed
1/2 teaspoon mustard powder
1/2 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Place the lettuce, broccoli, jicama, scallions, wax peppers, radishes,
garbanzo beans, alfalfa sprouts, sesame seeds, tomato, and pimientos in a
large salad bowl and lightly toss the mixture.
In a small glass jar, place the olive oil, chile oil, vinegar, garlic,
mustard powder, soy sauce, salt, pepper, and shake thoroughly.
Pour the dressing over the tossed vegetables and toss again lightly.
Serve immediately.
Yield: 6 servings
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