GREEN BEAN SALADS

JAPANESE BEAN SALAD

Trim 1 - 1/2 pounds green beans and slice into diagonal roll-cuts or leave whole. Steam until tender crisp,
about 3 minutes. Plunge into cold water. then drain. Combine the beans with 1 - 1/2 cup Tahini Dressing.
Toss to coat. Serve cold.

ORIENTAL BEAN SALAD

Trim 1 pound snap beans and slice into diagonal roll-cut or leave whole. Steam until tender crisp, about
3 minutes. Plunge into cold water, then drain. Combine the beans with 1 cup Oriental Marinade and
Dipping sauce.  Toss to coat. Refrigerate for several hours before serving.


TAHINI DRESSING
Whisk together:
 1 cup tahini
 2 Tablespoons tamari
 6 tablespoons water
 4 minced garlic cloves

 Pour over salads. Yield: 1-1/2 cups


Oriental Marinade and Dipping Sauce
Whisk Iogether

3 tablespoons tamariari
1 teaspoon sesame oil
1/2 teaspoon chili paste with garlic
1 minced garlic clove
2 tablespoons honey

Pour the sauce over vegetables and marinate for at least 2 hours. 
This recipe makes 1/3 cup, enough for 1 pound of vegetables.

Hot Bacon Salad Dressing

4 bacon slices, diced
2 tablespoons red wine vinegar
1-2tablespoons lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon sugar
1/2 teaspoon grounnd mustard
2 tablespoons minced fresh parsley
3 tablespoons vegetable oil

Brown the bacon, remove from the pan, and pour off all but 2 tablespoons bacon fat. 
Combine the remaining ingredients in the pan with the bacon fat, and heat until warm. 
Return the bacon to the dressing and serve. Yield 1 cup.