26 Mar 2010
|Reduced sodium soy sauce||1 Tablespoon|
|Rice wine vinegar||1 Tablespoon|
|Sesame oil||2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Shredded romaine lettuce/Iceberg lettuce||4 1⁄2 Cup (72 tbs)|
|Bean sprouts||2 1⁄2 Cup (40 tbs) (Fresh / Drained, Canned)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced scallions||1⁄4 Cup (4 tbs) (Green Onions)|
|Cellophane noodles||3⁄4 Ounce, uncooked, crumbled|
|Chow mein noodles||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Ounce, toasted|
1. In small bowl, combine soy sauce, vinegar, oil, pepper, and 1 tablespoon water; set aside.
2. In large bowl, combine remaining ingredients. Add dressing and toss well.
Japanese Salad Recipe