Arame Orange Watercress Salad

Serves: 8
Total Calories: 31


2 cups dried arame
2 cups apple juice
3 tablespoons shoyu
3 oranges peeled and cut into bite sized pieces
5 cups watercress (large stems removed)
1/4 cup lightly toasted slivered


1. Rinse and drain the arame, then place in a medium saucepan with the apple juice. Let soak 10 minutes.
2. Bring the arame-apple juice mixture to a boil, then reduce the heat to low and simmer uncovered for 10 minutes. Add the shoyu and simmer 5 minutes more. Drain the arame and let cool.
3. In a large salad bowl, combine the cooled arame, oranges, and watercress. Toss gently, garnish with almonds, and serve immediately.

For a Change . . .
* Substitute hijiki for the arame.
* Toss in some julienne-cut daikon.
* Instead of orange pieces, use grapefruit pieces and grapefruit juice, or apple pieces and apple juice. (If using apples, add 1 tablespoon lemon juice to prevent them from turning brown.)

Nutritional Facts:

Serves: 8
Total Calories: 31
Calories from Fat: 0

This Arame Orange Watercress Salad recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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