Oriental Vegetable Salad
From jena 15 years agoIngredients
- 1 lb fresh asparagus shopping list
- 1 ou cellophane noodles, uncooked shopping list
- 7 dried porcini mushrooms shopping list
- 1 1/2 c bean sprouts shopping list
- 1/2 medium carrot, cut into julienne strips shopping list
- 1/4 c water chestnuts, chopped shopping list
- 1/4 tsp sugar shopping list
- 1 tsp dry mustard shopping list
- 1/4 tsp salt shopping list
- 3 tbls rice vinegar or white wine vinegar shopping list
- 1 1/2 tbls tamari or soy sauce shopping list
- 2 tsp sesame oil (dark preferred) shopping list
- 8 romaine lettuce leaves shopping list
How to make it
- Snap off tough ends of the asparagus.
- Cut asparagus into 1-inch pieces.
- Blanche in boiling water for 30 seconds.
- Drain, rinse under cold water until cool.
- Set aside.
- Combine noodles and mushrooms in boiling water to cover.
- Let stand until soft, about 15 minutes.
- Drain well.
- Slice mushrooms into thin strips.
- Combine noodles, mushrooms, asparagus, bean sprouts, carrot and water chestnuts.
- Toss well.
- Cover vegetable mixture and chill thoroughly.
- Meanwhile, combine sugar, mustard, salt, vinegar, tamari, and sesame oil, stir well.
- Pour over vegetable mixture and toss gently.
- Serve on bed of lettuce leaves.
- 95 calories per serving.
People Who Like This Dish 4
- Good4U Perth, Canada
- juliebruns36 Spokane, WA
- jo_jo_ba Oshawa, CA
- jena MN
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