Review of last recipe - This was my first souffle ever, and although it was a success, I really prefer a quiche in taste and in ease of preparation, so hopefully, I'll not forget and purge all other savory souffles from future testing. I don't think my attitude will be the same regarding dessert souffles ... we'll have to wait and see later in the dessert section.

TODAY'S RECIPE - WARM ORIENTAL BROCCOLI SALAD
You can get an idea as to how old this recipe is, as the title would now be Asian, not oriental.

1 tbsp grated fresh ginger
1 clove garlic, minced
2 tbsp sesame oil
6 tbsp peanut oil
2 tbsp sherry vinegar
2 tbsp sherry
1 tsp soy sauce
1 tbsp lemon juice
(The above ingredients make up the dressing for this salad. Already, I'm home from the grocery store and didn't check to see what I had in my pantry. I ended up substituting vegetable oil for the peanut oil, and rice wine vinegar for the sherry. By itself, the dressing tasted good.)
1 tsp salt
1 clove garlic, whole
2 heads broccoli, cut into flowerets
1/2 lb snow peas, trimmed
2 red peppers, cut into thin strips
1/2 c toasted almonds

Prepare the dressing. In a blender of food processor, blend the ginger, minced garlic, sesame and peanut oil, sherry vinegar, sherry, soy sauce and lemon juice. Set aside.

Prepare the vegetables by bringing a quart of water to a boil, then add the salt and whole clove of garlic. Blanch the broccoli for 3-4 minutes, then remove it, plunge briefly in cold water and drain. Use the same procedure to blanch the snow peas for 1 minute, then the red pepper slices. Pat them dry and keep them at room temperature.

To serve, heat the dressing until it starts to steam. Pour over the vegetables and toss. Top each portion with the toasted almonds.

Makes 8 servings.

Nutritional Information: Calories 240, protein 5g, fat 18 g, carbohydrates 15 g, sodium 340 mg