Chinese Tossed Salad
|Vegetable oil||2 Tablespoon|
|Cellophane noodles||2 Ounce|
|Ginger dressing||1 Tablespoon|
|Head of lettuce||1⁄2 Medium, shredded|
|Carrots||2 Medium, shredded|
|Green pepper||1 Small, chopped|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
Heat oil (1 inch) in Dutch oven or wok to 425Â°.
Fry 1/4 of the noodles at a time until puffed but not browned, turning once, about 5 seconds.
Drain on paper towels.
Prepare Ginger Dressing.
Mix lettuce, carrots, green pepper, onions and about 3/4 of the noodles.
Pour Ginger Dressing over mixture; toss until vegetables are evenly coated.
Break up remaining noodles slightly; sprinkle over salad.