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Oriental Vegetable Salad

Diet.Chef's picture
Ingredients
  Fresh asparagus 3⁄4 Pound
  Cellophane noodles 1 Ounce, uncooked
  Dried porcini mushrooms 6
  Carrots 2 Medium, cut into julienne strips
  Fresh bean sprouts 1 Cup (16 tbs)
  Chopped water chestnuts 2 Tablespoon
  Sugar 1 Tablespoon
  Dry mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  White wine vinegar 3 Tablespoon
  Low sodium soy sauce 1 1⁄2 Tablespoon
  Dark sesame oil 2 Teaspoon
  Romaine lettuce leaves 8
Directions

Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Cut asparagus into 1-inch pieces.
Blanch asparagus in boiling water 30 seconds.
Drain; rinse under cold water until cool.
Set aside.
Combine noodles and mushrooms in boiling water to cover; let stand 15 minutes or until soft.
Drain well.
Slice mushrooms into thin strips.
Combine noodles, mushrooms, asparagus, carrot, bean sprouts, and water chestnuts; toss well.
Cover vegetable mixture, and chill thoroughly.
Combine sugar and next 5 ingredients in a small bowl, stirring well.
Pour over vegetable mixture; toss gently to combine.
Spoon onto individual lettuce-lined salad plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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