| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Asian |
Salads |
1 |
Recipe |
INGREDIENTS
|
|
-Sue Woodward |
| 1/4 |
c |
Snow peas; ends trimmed, blanched |
| 1/4 |
c |
Broccoli florets; blanched |
| 1/4 |
c |
Carrots; thinly sliced |
| 1/2 |
c |
Lettuce; shredded |
| 1 |
c |
Leftover roast beef; cut in- to thin strips |
| 1/4 |
c |
Thin, crisp Chinese noodles |
| 4 |
tb |
Vegetable oil |
| 1 |
tb |
Sesame oil |
| 3 |
tb |
Rice vinegar |
| 2 |
tb |
Soy sauce |
| 1 1/4 |
ts |
Sugar |
| 2 |
ts |
Ginger; finely grated |
INSTRUCTIONS
SALAD
SALAD DRESSING
Whisk dressing ingredients together in a small bowl until well combined.
Combine snow peas, broccoli, carrots, scallions, lettuce, and roast beef in
a lg. bowl; toss to combine. Before serving, pour the dressing on the salad
and gently toss; garnish with the noodles.
Source - TPA Trib (8/13/98)
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 18, 1998
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