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Issue 473: Oriental Salad

Faigy Grossman

This snappy, crunchy, colorful blend will disappear fast… make extra!

Wednesday, August 09, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Hudi Greenberger

You’ll find yourself noshing on this as you make it — it’s that good. Make extra so there’s plenty left! I think the toasted sesame oil adds that extra wow factor. Hmmm, no, maybe it’s the bean sprouts, or the cashews?
No matter — that’s all in addition to the perfect blend of salad and dressing ingredients; definitely a prime choice to place on the menu plan!

INGREDIENTS

Serves 6–8

  • 8 oz (225 g) pre-checked romaine
  • lettuce, shredded
  • 6–8 baby corn, cut into thick slices
  • ¼ small red onion, thinly sliced
  • ½ 14-oz (400-g) can bean sprouts
  • ⅓ cup chopped cashews
  • 1 large handful snow peas
  • 3 Tbsp French-fried onions

DRESSING
  • 3 Tbsp oil
  • 4 Tbsp sugar or sugar substitute
  • 3 Tbsp vinegar
  • 1 tsp soy sauce
  • ¾ tsp mustard
  • ¼ tsp toasted sesame oil


PREPARATION

Place all salad ingredients into a large bowl and toss to combine. In a separate container, combine dressing ingredients and mix until well blended. Pour over salad and toss to coat. 

Serve immediately.

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