| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 oz) spinach (or mix with romaine lettuce) |
| 1 |
lb |
Fresh bean sprouts |
| 3/4 |
lb |
Sliced mushrooms |
| 1 |
cn |
Water chestnuts; sliced & halved |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Oil |
| 1/4 |
c |
Soya sauce |
| 3 |
tb |
Lemon juice; juice of 1 lemon |
| 1 |
tb |
Vinegar |
| 1 1/2 |
tb |
Grated onion |
INSTRUCTIONS
DRESSING
This is without a doubt our very favorite salad for any occasion. I got it
from a site on the web, possibly rec.food.recipes archives.
There is enough dressing for more greens if you're feeding a crowd. I
usually toss the veggies in a kitchen-size plastic garbage bag, add the
dressing and nuts, and then transfer to a salad bowl.
Combine dressing ingredients. Mix well and let stand 2 hours. Pour over
salad before serving and add toasted sesame seeds, sunflower seeds, or
cashews.
Posted to JEWISH-FOOD digest by nstn2400@fox.nstn.ca (Sylvia Allen) on Oct
13, 1998, converted by MM_Buster v2.0l.
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