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    Vegetable Salad with Curry-Soy Vinaigrette By 1587
Chef Theotis Brook
A refreshing summery recipe with lots of veggies


Bring a pot of salted water to a boil.
Drop in the tomato for 5 seconds, remove, peel and seed.
Cut the tomato into 1-inch x ? -inch strips and set aside.
Add the peas to same pot of boiling water and cook for 2 more minutes.
Drain the vegetables and immediately plunge into ice-cold water.
Drain well and set aside.
Wash the salad greens and spin dry.
To make the vinaigrette:whisk together the soy sauce, mustard, curry and oil.
Combine this with the drained vegetables and water chestnuts.
In large serving bowl , mix the salad greens with the zucchini , shallots , chives , seasoned vegetables and tomato strips, mixing well.
Serve at once.
Makes 6 servings
8 ounce (1 large)tomato
4 ounce fresh peas
2 ounces green beans ,trimmed and cut into 2-inch segments
2 ounces broccoli florets, trimmed small
8 ounces mixed salad greens
3 tablespoons Kikkoman Lite soy sauce
2 tablespoons prepared Dijon-style mustard
1 teaspoon curry powder or Madras curry paste
? cup sunflower or other vegetable oil
2 ounces fresh water chestnuts,peeled and julienned
4 ounces zucchini, sliced thinly
3 tablespoons finely chopped shallots, squeezed dry
3 tablespoons finely chopped fresh chives

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