You are here

Chinese Tossed Salad

American.Gourmet's picture
Ingredients
  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)
Directions

Heat oil (1 inch) in Dutch oven or wok to 425°.
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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Interest: 
Party

Rate It

Your rating: None
4.3
Average: 4.3 (13 votes)