Amaranth, fig and arugula salad with sesame dressing Recipe

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Amaranth, fig and arugula salad with sesame dressing

Artist:	_	Yield:	6
Categories:	Dressings, Entrees, Salads, Vegetarian	Rating:	0
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Ingredients:

		AMARANTH
1/2	tbsp	Extra-virgin olive oil
1	tsp	Mustard seeds
2	tbsp	Amaranth, uncooked
2 1/4	cup	Vegetable stock
2	cup	Beans, cooked (white or red
		-kidney)
10		Calmyrna figs, dried
		-chopped
1/3	cup	Parsley, minced
1/2	tsp	Salt
		Pepper
1	tbsp	Sesame seeds, toasted, for
		-garnish
		SALAD AND DRESSING
1/4	cup	Tahini
1/2	cup	Orange juice, fresh
1/2	cup	Water
		Salt to taste
8	cup	Salad greens, mixed OR
		-romaine, shredded
1	cup	Arugula, chopped

Procedures:

1	Amaranth: warm oil in a 2-quart saucepan over moderate heat.
2	Add mustard and sesame seeds, cover partially and toast about 30 seconds, or until the sesame seeds darken a shade or two.
3	Stir in amaranth until grains are coated with oil.
4	Add stock or water and bring to a boil.
5	Reduceheat to low and simmer until grains are tender and liquied has been absorbed, about 20 minutes.
6	Fold in beans and figs, cover and set aside for 5 minutes.
7	Stir in parsley, and season with salt and pepper.
8	Salad and dressing: combine tahini, orange juice, water and salt in a blender and process until smooth.
9	Set aside.
10	Rinse leafy greens and arugula.
11	Spin-dry or pat between towels to remove excess water.
12	To serve: place amaranth mixture in the center of 6 plates.
13	Garnish with sesame seeds and surround with salad greens.
14	Drizzle with dressing.
15	Serves Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg sod; 13 g fiber.
16	Vegan