| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Frugal01 | 4 | servings |
INGREDIENTS
| 1/2 | lb | Cooked duck meat; boneless, cut julienne |
| 3/4 | lb | Bean sprouts |
| 1/4 | c | Chopped fresh coriander |
| === DRESSING === | ||
| 1/4 | c | Japanese rice wine vinegar |
| 2 | tb | Soy sauce; light |
| 2 | tb | Sesame oil |
| 1/2 | ts | Sugar |
| 2 | tb | Sesame seeds; toasted |
| Freshly-ground black pepper; to taste | ||
| === BASE === | ||
| Iceberg lettuce; shredded |
INSTRUCTIONS
Place the ingredients for the salad in a bowl. Mix the dressing separately and toss with the salad. Serve over shredded iceberg lettuce. Comments: I developed this dish one night because I had a bit of roast duck left over. This salad is so good, however, that it would be worth your time to roast a duck just for this dish. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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