Bam Bam Salad
Try this Bam Bam Salad recipe, or contribute your own.
Suggest a better descriptionINGREDIENTS
- 1 c Carrots; florettes
- 1 c Shiitaki mushrooms; quartered
- 1 c Asparagus; cut on the bias
- 1 c Beets; gophrette
- 13 oz Jicama; diced (7 ounces for
- 1/2 lb Tofu; extra firm
- 2 ts Sesame oil
- 1 tb Tamari
- 1/4 ts Garlic powder
- 1/4 ts Paprika
- 4 oz Green leaf lettuce; use baby
- 1/2 c Parmesan cheese; freshly
- 1/3 c Millet
- 1 White onion; grated
- 1/2 c Bean sprouts
- 1 1/2 c Water
- 3 oz Mushrooms; enoki for garnish
- 1 ts Sea salt
- 1/2 ts Black pepper
INSTRUCTIONS
DESERT GREENS CAFE RECIPES By Executive Chef Matt Baer Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council ~~lthttp://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html> Culinary competition winner, 1997 National Restaurant Show 1. Prep all vegetables according to recipe requirements. 2. For the tofu: Combine sesame oil, tamari, garlic powder, and paprika in a small mixing bowl. Place the tofu on a pan with another pan on top of the tofu (to press the tofu). Leave pressed until water is removed. When all water is removed, slice into battonettes (small baton shapes). Place tofu into marinade, then put on parchment paper and bake at 350 degrees for 17 minutes or until crispy. 3. For the millet: Bring 1-1/2 cups of water to a boil in a small saucepan with a pinch of sea salt. When water starts to boil add the millet and reduce heat. Cook on heat for about 5 minutes, then remove from the stove and allow mixture to steep. After 5 minutes, place in a mixing bowl and add grated onion and grated jicama to the millet. Product will be soft. Form millet into discs and place on greased parchment paper. Bake at 350 degrees for 15-25 minutes. 4. For parmesan ring: Cut parchment paper into 2-1/2 x 9-inch sheets. Preheat oven to 400 degrees. Spray parchment with vegetable spray and graciously sprinkle parmesan cheese on the paper. Bake for 7 minutes or until golden brown. Remove from the stove quickly and form ring around any size can. Size will be based upon personal preference. When ring cools remove parchment paper and product will be self standing. 5. Finally, toss salad with remaining vegetables and place in parmesan ring. Add tofu and millet discs to your plate, then drizzle 1 ounce of ponzu vinaigrette (recipe follows) over the top of the salad. Serves 4 Nutrition information per serving: 296 calories, 3 grams saturated fat, 9 grams total fat (28% of calories), 16 grams protein (21% of calories), 38 grams carbohydrates (51% of calories), 8 mg cholesterol, 3 grams fiber, 1,019 mg sodium. Posted to Digest eat-lf.v097.n207 by KitPATh ~~ltphannema~~at;wizard.ucr.edu> on Aug 16, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (1138g) | ||
| Recipe Makes: 1 Servings | ||
|
|
||
| Calories: 390 | ||
| Calories from Fat: 112 (29%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 12.4g | 17 % | |
| Saturated Fat 1.9g | 9 % | |
| Monounsaturated Fat 4.2g | ||
| Polyunsanturated Fat 5.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2542.6mg | 88 % | |
| Potassium 296.4mg | 8 % | |
| Total Carbohydrate 59.3g | 17 % | |
| Dietary Fiber 7.8g | 31 % | |
| Sugars, other 51.5g | ||
| 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. |
||
Calories per serving: 390
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.