Course : Vegetables
Serves: 6
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3 large Dried shiitake mushrooms
6 small Baby corn -- cut into 1/2-inch
6 ounces Long island potato -- Peeled, cut into 1/2 Cubes
1 medium avocado -- cut into 1/2-inch
1 medium Stalk celery -- cut into 1/4 by 1-1/2 inch pieces
3 ounces Canned beats -- cut in strips
1 1/2 teaspoons White vinegar
1 teaspoon Salt
1 tablespoon Salad oil

Preparation / Directions:

Time does not include soaking mushrooms. 1. Soak mushrooms in water for 12 hours. Cut into 1/4-inch strips. Boil and drain. 2. Add corn pieces to cold water in saucepan. Bring to a boil and cook one minute. Drain. Add potatoes to water in another saucepan and cook 10 minutes, or until soft. Combine all vegetables. Add vinegar, salt, and salad oil. Divide mixture into 6 small bowls and pour Tofu Dressing over the salad.

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