* Exported from MasterCook * AMARANTH, FIG AND ARUGULA SALAD W/SESAME DRES Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Salads Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----AMARANTH----- 1/2 tb Extra-virgin olive oil 1 t Mustard seeds 2 tb Amaranth -- uncooked 2 1/4 c Vegetable stock 2 c Beans -- cooked (white or red -kidney) 10 Calmyrna figs, dried -chopped 1/3 c Parsley -- minced 1/2 ts Salt Pepper 1 tb Sesame seeds -- toasted, for -garnish -----SALAD AND DRESSING----- 1/4 c Tahini 1/2 c Orange juice, fresh 1/2 c -- water Salt to taste 8 c Salad greens, mixed OR -romaine -- shredded 1 c Arugula -- chopped Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add mustard and sesame seeds, cover partially and toast about 30 seconds, or until the sesame seeds darken a shade or two. Stir in amaranth until grains are coated with oil. Add stock or water and bring to a boil. Reduceheat to low and simmer until grains are tender and liquied has been absorbed, about 20 minutes. Fold in beans and figs, cover and set aside for 5 minutes. Stir in parsley, and season with salt and pepper. Salad and Dressing: Combine tahini, orange juice, water and salt in a blender and process until smooth. Set aside. Rinse leafy greens and arugula. Spin-dry or pat between towels to remove excess water. To serve: Place amaranth mixture in the center of 6 plates. Garnish with sesame seeds and surround with salad greens. Drizzle with dressing. Serves 6. Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg sod; 13 g fiber. Vegan Source: Vegetarian Times, July 93/MM by DEEANNE - - - - - - - - - - - - - - - - - -