Watercress, Yam and Kashi Pecan Salad

* Exported from MasterCook *

Watercress, Yam and Kashi Pecan Salad

Recipe By : Adapted from Feed Your Soul by Fowler and Lehr (1993)
Serving Size : 6 Preparation Time :4:20
Categories : Main Dishes Eat-lf
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups water
1/2 teaspoon soy sauce, low sodium
1 envelope Kashi pilaf
(7 grains & sesame)
1 large yam -- scrubbed
coarse salt -- to taste
1/3 cup pecans, dry-roasted -- optional
4 each green onions -- chopped
2 tablespoons chopped cilantro -- leaves only
1/2 cup plain low-fat yogurt
1 tablespoon fresh lemon juice -- or to taste
**Salad plates:
1 bunch watercress -- trimmed

In a medium saucepan, bring the water to a boil over high heat; add the
soy. Stir in kashi. Reduce heat, cover, and simmer 30 minutes. Turn off
heat and set aside to cool and continue cooking. Chill several hours.

Bake the yam or cook in the microwave. Set aside to cool. Chill several
hours. Peel and cut into bite sized pieces. Sprinkle with a grinding of
coarse salt.

Pan roast in a dry non-stick skillet the pieces of pecan over low heat for
about 4 minutes or until they become fragrant. Set aside to cool.

Onions: chop white part and some green. Chop the cilantro.

In a medium-size bowl, combine all but the watercres. Chill before
serving. Arrange watercress on plates; mound kashi salad on top. About 225
CALS, 21% FF (5.3 g fat)

Notes: * Before untying WATERCRESS, trim bottom 1/2-inch off stems. Untie
and remove any non-dark green or bruised leaves. Rinse well under cold
running water or dip in a deep bowl of water then rinse with the sprayer.
Cut the stems in 1-inch sections, leaving upper leaves intact.

LEFTOVER: Serve the leftover as a filling in pita (pocket bread).
VARIATION: Serve with strips of crispy curry chicken.

KASHI pilaf combined 7 whole grains (including wheat berries) and sesame
seed. One envelope contains 1 cup less 2 tablespoons. A blend of brown and
white rice may be substituted. You might substitute romaine lettuce and
alfalfa and/or radish sprouts for the watercress. Taste-tested wtih plain
lowfat yogurt.

Posted on eat-lf May 28, 1997; posted on The Kitchen PATh |
http://wizard.ucr.edu/~phannema |



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