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Japanese Salad

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Japanese
Course: 
Side Dish
Ingredient: 
Vegetable

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Average: 4.3 (19 votes)