Vegetarians in Paradise/Mango Pasta Salad/Sesame Soy Dressing/Vegan Salad

MANGO PASTA SALAD

If you've invited friends over for dinner and want to knock their socks off with a special summer dish, here's a recipe that makes a dramatic presentation and satisfies as well. Whenever I bring this specialty to the table, there's a moment of awed silence and then a burst of complimentary sounds. Hopefully, your experience will be as rewarding as mine.

1/2 head romaine lettuce, shredded

1/2 lb. (226 g) pasta, cooked, preferably penne, large elbows, rotelli, large shells, or bow ties
Sesame Soy Dressing (recipe follows)

1 small jicama, cut into thin julienne
1 medium red bell pepper, cut into thin julienne
1/4 small head red cabbage, shredded
1 small red onion or Texas sweet onion, cut in half and sliced thinly lengthwise
1 small English cucumber, unpeeled and cut into thin julienne
6 green onions, chopped Mango
1 large ripe mango, peeled and chopped
1 C. (240 ml) frozen peas, thawed
Sesame Soy Dressing
Salt and pepper to taste

1 ripe mango
Black sesame seeds

Spread shredded lettuce out onto an extra-large serving platter or a large shallow bowl. Set aside.
Toss cooked pasta with just enough Sesame Soy Dressing to coat thoroughly. Arrange on top of shredded lettuce.
In a large bowl, toss together jicama, bell pepper, red cabbage, red onion, cucumber, green onions, large mango, and thawed peas with enough Sesame Soy Dressing to coat and flavor well.
Add salt and pepper to taste.
Arrange on top of cooked pasta.
Peel and chop mango and arrange on top of salad. Garnish with several sprinkles of black sesame seeds and serve with pride. Serves 6 to 8.

SESAME SOY DRESSING

Enjoy this dressing on other tossed salads or greens throughout the year. If you're serving foods with an Asian flair, this is a great dressing to have in your repertoire.

1 t. salt
1/4 t. dry mustard
1/4 t. paprika
1 C. (240 ml) water
2/3 C. (160 ml) organic canola oil
2 T. sesame oil
1/4 C. (60 ml) Bragg Liquid Aminos, tamari, or soy sauce
1 T. + 1 t. lemon juice

Combine all ingredients in a 1-quart (1 liter) jar and shake well. Makes 2 cups (480 ml).

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