Oriental Salad

	Ingredients: 2 provenzal spoonfuls 2 cups of integral cooked rice 1 cup of beans of cooked soya 1/2 red cabbage 2 carrots 150 gr soya’s buds 1 cucumber 6 radishes 1/2 bundle of cress Sauce: 3 spoonfuls of sauce of soya 3 spoonfuls of corn’s oil 1 spoonful of honey
Put the cooked integral rice in a platter in ornamental form, the cooked beans, the cabbage cut in juliana style, the grated carrots, the soya’s buds, the cucumber in fine slices, the cress dives and the radishes. Dew the rice with the provenzal. Mix all the ingredients and add the sauces
You can find this recipe in : "LA COCINA NATURAL DE ANGELITA" Nº 4 you may request for a copy to: angelita@esquinadelasflores.com.ar	Publications