Title: Amaranth, fig and arugula salad w/sesame dres
 Categories: Vegetarian, Vegan, Salads, Main dish
      Yield: 6 Servings
 
--------------------------AMARANTH-------------------------------
    1/2 tb Extra-virgin olive oil
      1 ts Mustard seeds
      2 tb Amaranth; uncooked
  2 1/4 c  Vegetable stock
      2 c  Beans; cooked (white or red
           -kidney)
     10    Calmyrna figs, dried;
           -chopped
    1/3 c  Parsley; minced
    1/2 ts Salt
           Pepper
      1 tb Sesame seeds; toasted, for
           -garnish

---------------------SALAD AND DRESSING--------------------------
    1/4 c  Tahini
    1/2 c  Orange juice, fresh
    1/2 c  ;water
           Salt to taste
      8 c  Salad greens, mixed OR
           -romaine; shredded
      1 c  Arugula; chopped
 
   Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add
  mustard and sesame seeds, cover partially and toast about 30 seconds,
  or until the sesame seeds darken a shade or two. Stir in amaranth
  until grains are coated with oil. Add stock or water and bring to a
  boil. Reduceheat to low and simmer until grains are tender and
  liquied has been absorbed, about 20 minutes. Fold in beans and figs,
  cover and set aside for 5 minutes. Stir in parsley, and season with
  salt and pepper.
  
   Salad and Dressing: Combine tahini, orange juice, water and salt in a
  blender and process until smooth.
   Set aside. Rinse leafy greens and arugula. Spin-dry or pat between
  towels to remove excess water.
  
   To serve: Place amaranth mixture in the center of 6 plates. Garnish
  with sesame seeds and surround with salad greens. Drizzle with
  dressing. Serves 6.
  
   Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg
  sod;
       13 g  fiber. Vegan