| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Korean |
Harned 1994, Herb/spice, Korean, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Salad oil |
| 2 |
tb |
Each vinegar and soy sauce |
| 1/2 |
ts |
Each salt and pepper |
| 1/4 |
c |
Scallions; finely chopped |
| 1/4 |
c |
Pimiento; thinly sliced |
| 2 |
tb |
Sesame seeds; ground |
| 1 |
|
Garlic clove; minced |
| 2 |
c |
Bean sprouts |
INSTRUCTIONS
In a small bowl, thoroughly blend together the oil, vinegar, soy sauce,
salt, pepper, scallions, pimiento, sesame seeds and garlic.
Place bean sprouts in a large wooden salad bowl. Pour the dressing over
the bean sprouts; toss gently. Chill thoroughly for approximately one hour.
Serve on individual chilled salad plates.
From _Around the World in a Salad Bowl_ by Victor Bennett. New York:
Collier Books, 1961. Pg. 17. Library of Congress Catalog Card Number
60-16575. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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