| 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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