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  Amaranth~ fig & arugula salad w/sesame dres
 
Yield: 6 Servings
MMM
 
1/2 tb Extra-virgin olive oil      1 ts 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 MMMMM---------------------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

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