Recipe - Asian Cobb Salad

2 cup Spinach leaves cut in;
narrow strips
2 cup Nappa cabbage cut in; narrow
strips
2 cup Sliced red cabbage; as thin
as possible
One half lg Cucumber peeled; seeded and
cut into small, even dice
4 Slender scallions thinly
cut or sliced up ; on the diagonal
1 small Black radish or turnip; in
fine matchsticks
One half Block silken firm tofu; in
small cubes
1 tablespoon Black sesame seeds
Peanut Dressing; recipe
follows

Arrange all the vegetables and the tofu lightly in separate heaps in a
wide, shallow bowl. You might divide the greens into 2 piles each and place
likekinds opposite each other, with smaller piles of cucumbers, radish,
tofu, and scallions in the middle. Heat the sesame seeds in a dry pan until
they begin to smell toasted, then let them cool. Just before serving,
sprinkle the seeds over the salad; then toss with the dressing.

Yield: 2 to 4 servings

Formatted by suechef@sover.net

NOTES : All recipes courtesy of Deborah Madison, "Vegetarian Cooking for
Everyone"
Recipe by: COOKING LIVE #CL9111

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 15,
1998