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Chinese Tossed Salad

American.Gourmet's picture
  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 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

Side Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 573 Calories from Fat 280

% Daily Value*

Total Fat 32 g48.7%

Saturated Fat 4.1 g20.3%

Trans Fat 0 g

Cholesterol 2.5 mg0.8%

Sodium 235.3 mg9.8%

Total Carbohydrates 72 g24%

Dietary Fiber 9.9 g39.6%

Sugars 11.6 g

Protein 5 g9.3%

Vitamin A 711% Vitamin C 217.6%

Calcium 13.3% Iron 17.9%

*Based on a 2000 Calorie diet

Chinese Tossed Salad Recipe