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Name: Asian Millet Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Diced; 3/4 c Frozen peas, thawed; 1/2 c Chopped scallion; 3 tb Soy sauce; 3/4 c Chopped snow peas; 1 10-oz package of tofu,; 6 tb Mirin or dry sherry; 1 8-oz can sliced water; 1 ts Sugar (or other sweetener); Chestnuts; 2 c Cooked millet; 1 Garlic minced; 1 1/2 tb Rice or cider vinegar

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INGREDIENTS

Diced
3/4 c Frozen peas, thawed
1/2 c Chopped scallion
3 tb Soy sauce
3/4 c Chopped snow peas
1 10-oz package of tofu,
6 tb Mirin or dry sherry
1 8-oz can sliced water
1 ts Sugar (or other sweetener)
Chestnuts
2 c Cooked millet
1 Garlic ; minced
1 1/2 tb Rice or cider vinegar

INSTRUCTIONS

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 didnt 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, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Asian Millet Salad

Diced
3/4 c Frozen peas, thawed
1/2 c Chopped scallion
3 tb Soy sauce
3/4 c Chopped snow peas
1 10-oz  package of tofu,
6 tb Mirin or dry sherry
1 8-oz  can sliced water
1 ts Sugar (or other sweetener)
 Chestnuts
2 c Cooked millet
1 Garlic minced
1 1/2 tb Rice or cider vinegar

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 didnt 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" <hayes@mplvax.mpl.com>.  Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith,  S.Smith34, TXFT40A@Prodigy.com using MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (459g)
Recipe Makes: 1 Servings

Calories: 774
Calories from Fat: 71 (9%)

Amt Per Serving		% DV

	Total Fat 7.9g	10 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 774.6mg		27 %
Potassium 2014.3mg		53 %
Total Carbohydrate 165.3g		49 %
	Dietary Fiber 29.9g	120 %
	Sugars, other 135.4g
Protein 11.3g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 774

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