Asian Fusion Salad(Makes 8 servings)

Asian Fusion Salad Recipe for vegetarian 1 head red leaf lettuce 1 heaping cup snow peas 1 large cucumber 1 sweet red pepper 1-1/2 cup bean sprouts 2 carrots 8 ounces flavored baked tofu (possible flavors: teriyaki, sesame, ginger, peanut, spicy Thai) 1 tablespoon balsamic vinegar 1 teaspoon soy sauce 1 teaspoon sesame oil 1/4 teaspoon Thai chili paste or other chili sauce 1/2 cup bottled salad dressing of your choice (possible flavors: sesame shitake, tahini lemon, cilantro lime dressing, etc.) Wash and tear lettuce into bite-size pieces. Drain thoroughly and place in large salad bowl. Trim tips from snow peas and cut on a diagonal into 1-inch slices. Peel cucumber and julienne (cut into thin, narrow slices, 1- or 2-inches long). Cut red pepper in half, remove seeds, and pith. Then cut into thin slices and cut slices diagonally into thirds. Rinse and drain bean sprouts. Julienne carrots and blanch them by submerging them in boiling water for 3-4 minutes. Rinse with cold water and drain. Add snowpeas, cucumber, red pepper, bean sprouts, and carrots to the salad and make an indentation in the center of the salad.Cut tofu into quarter, slice, and then cut crosswise to make bite-sized pieces. Stir together vinegar, soy sauce, sesame oil, and chili paste. Pour over tofu and toss. Add tofu mixture to the center of the salad just before serving.Serve with the salad dressing of your choice tossed in or on the side. Recipe by Amy Lanou, Ph.D., PCRM's nutrition director for the Vegetarian Nutrition and Cooking Classes for Cancer Survivors. Recipes Penne with Fresh Spinach, Tomatoes, and Olives (Serves 4) diabetic recipes,chicken recipes,meat recipes,beef recipes,vegetables recipes