Indonesian Vegetable Salad

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Time to Prepare this Recipe 20 minutes Prep: 10 minutes Cook: 10 minutes
Calories Per Serving and Nutrition Information 193 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 cup tofu cubed
2 each celery stalks julienned
2 each carrots shredded
2 each italian plum (roma) tomatoes cut up
1/2 each cucumber sliced
1 cup bean sprouts
1 cup broccoli florets
Dressing
1/3 cup peanut butter
1/2 cup vegetable stock
1 teaspoon soy sauce
2 tablespoons rice vinegar
2 tablespoons safflower oil
2 cloves garlic minced
1/2 teaspoon red pepper flakes crushed

Directions

In a large bowl, gently toss together salad ingredients.

In a small bowl, combine dressing ingredients.

Pour over salad and toss again.

Top with garnish.

Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated.

For best quality, toss together just before serving.

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Nutrition Facts

Serving Size 166g
Amount per Serving
Calories 193 67% of calories from fat
% Daily Value*
Total Fat 14.0g22%
 Saturated Fat 2.0g11%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 235mg10%
Total Carbohydrate 11.0g4%
 Dietary Fiber 3.0g12%
 Sugars 4.0g
Protein 9.0g18%
Vitamin A 85%  Vitamin C 16%
Calcium 18%  Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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