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Thai Salad

3 teaspoons fresh lime juice
3 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
4 cups thinly sliced Chinese cabbage
1 cup shredded carrots
1 cup thinly sliced cucumber
1/2 cup cilantro leaves
1/2 cup mint leaves
1 tablespoon minced garlic
1 tablespoon minced ginger
2 2/3 cups Harvest Burgers for Recipes
1/4 teaspoon crushed red pepper
1 cup chopped tomato
6 red leaf lettuce leaves

Mix first four ingredients in a large bowl. Top with cabbage, carrots, cucumber, cilantro and mint. Cover and refrigerate.

Coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat, then add garlic and ginger and cook 1 1/2 minutes until fragrant and just starting to color. Add burgers, red pepper and 1/2 cup water. Reduce heat to low and cook about 2 minutes until heated thoroughly. Gently stir in tomato.

Arrange lettuce on a serving platter. Toss cabbage mixture with dressing in bottom of bowl. Arrange on platter with burger mixture. Serves 4.

Nutritional analysis per serving: 170 calories; 1 gram fat.

Thursday, April 29, 1999

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