Recipe

Gado Gado with Raisins

Lightly cooked vegetables, tofu and raisins covered with a spicy Indonesian peanut sauce.

Details

Serves:

INGREDIENTS

Dressing

1/2 c. water
1/4 c. creamy peanut butter
2 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. lemon juice
1 large clove garlic, sliced
Dash ground red pepper

Salad

2 carrots, cut diagonally into 1/4-inch slices
1 c. bean sprouts
1 head butter lettuce
1 cucumber, cut into 1/8-inch slices
1 lemon
1/2 c. California raisins
2 fresh ripe pears, cut into thin wedges
1/2 lb. tofu, well drained and cut into 3/4-inch cubes

PROCEDURE

Combine all ingredients for dressing together in a blender. Whirl until smooth. Turn into saucepan and heat gently till bubbling; simmer 1 to 2 minutes until it thickens slightly. Cool completely.

Steam carrots 6 to 8 minutes, just until tender. Rinse in cold water and drain. Pour boiling water over bean sprouts and drain well. Line platter with lettuce leaves. Arrange overlapping cucumber slices around one edge of platter. Arrange carrots slices, pears and tofu in separate rows in center. Pile bean sprouts in center. Squeeze lemon over pears. Sprinkle raisins over all and serve with dressing for dipping.

Note: Cooked, cubed chicken may be substituted for the tofu.

Nutrition Information (per serving)

Calories 310(29% from fat); Total Fat 11g (sat 2g, mono 4g, poly 4g); Cholesterol 0mg; Protein 11g; Carbohydrates 48g; Fiber 7g; Iron 3mg; Sodium 400mg; Calcium 126mg