| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Niger | Tamwt01 | 8 | Servings |
INGREDIENTS
| 6 | Limestone lettuce heads | |
| or substitute other greens | ||
| 1 | Carrot, peeled | |
| 2 | Pickling cucumbers or | |
| kirbies peeled | ||
| 1 | Daikon radish | |
| === DRESSING === | ||
| 2 | T | Thai fish sauce |
| 1 | T | Fresh lemon juice |
| 1 | T | Rice wine vinegar |
| 2 | T | Vegetable oil |
| 1 | T | Soy sauce |
| 1 | T | Pernod |
| 2 | T | Sesame oil |
| 2 | t | Finely-grated fresh ginger |
INSTRUCTIONS
Thoroughly wash and dry lettuce. Break into bite-sized pieces and place in a large salad bowl. Julienne-slice carrot, cucumbers, and radish, and toss with greens. Whisk dressing ingredients together in a bowl. Toss with salad just before serving. This recipe yields 8 to 10 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A18 broadcast 10-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-23-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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