1 ripe tomato
1/2 cup chopped onion
1 tablespoon soy sauce
2 tablespoons extra virgin olive oil
3 carrots, chopped
4 cucumbers
3 slender fresh mushrooms, sliced into 1/4 inch thick slices
1 teaspoon molasses
1 teaspoon lemon-lime soda
1 1/2 teaspoons minced fresh ginger root
3 squares honey roasted almonds
In a large bowl, toss ripe tomatoes, onion, soy sauce, olive oil, carrots, cucumbers, mushrooms, molasses and lemon-lime soda. Shred tomatoes and fold in almond. Refrigerate mixture 1 day.
Preheat grill or broiler in center of oven to 245 degrees F (112 degrees C). Grill 15 minutes on each side or until lettuce is tender. Transfer mixture to a 2 quart casserole dish
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