If I took some of each thing on the table(s), I'd need more than one plate, and afterward, I'd lapse into a serious food coma! So, I'm pretty selective about what I put on that plate, and I'm always on the lookout for something green (as in vegetables) to eat.
At the library potluck, my plate held small pieces of teriyaki beef, makisushi, finger jello, and a pile of wonderfully bright green spinach salad with grape tomatoes and tofu cubes tossed with a slightly spicy shoyu/sesame dressing. What I brought to the table was the following dip, which is pretty healthy, and several groups of ladies later asked me for the recipe (which is mainly an assemblage of ingredients - I'm better at assembling than cooking!):
- 2 bags shelled edamame (soybeans), cooked in salted water until tender. Drain and rinse to cool
- 1/2 ounce hijiki seaweed, soaked in 2 to 3 cups water until reconstituted. Drain.
- 8 ounces whole water chestnuts, drained and cut into ¼ inch pieces
- 3/8 to ½ cup Angelo Pietro salad dressing - shoyu or miso types
- optional: 2 cloves garlic, cut into large slivers or finely minced
- 10 ounces corn – frozen or canned – drained
- ¼ cup red onion, finely diced
- 1/4 teaspoon black pepper
- ½ to 1 teaspoon sesame oil
- 2 tablespoons sesame seeds
- Hot sauce to taste
- Dash of rice vinegar