---------- Recipe via Meal-Master (tm) v8.00

      Title: Asian Millet Salad
 Categories: Digest, Salads
      Yield: 1 servings

      2 c  Cooked millet
      6 tb Mirin or dry sherry
      1    10-oz  package of tofu,
           Diced
      3 tb Soy sauce
    3/4 c  Chopped snow peas
  1 1/2 tb Rice or cider vinegar
    3/4 c  Frozen peas, thawed
      1    Clove garlic, minced
      1    8-oz  can sliced water
           Chestnuts
      1 ts Sugar (or other sweetener)
    1/2 c  Chopped scallion

  In a large bowl, combine the millet, tofu, snow peas, peas, water
  chestnuts, and scallion.

  In a small bowl, stir together the mirin, soy sauce, vinegar, garlic, and
  sugar.  Pour over the salad and toss to combine.

  Although the original recipes didn't say to, I let both of these salads
  chill for awhile to let the flavors blend before I served them. I think
  that this step is a particularly good idea for the Asian Millet salad, as
  it allows the tofu to absorb the flavors of the dressing. If you try these,
  I hope you enjoy them as much as I did!

  From: "Hayes Theiling Dorton, MPL Corporation"
  Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith,
  S.Smith34
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