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Nutrition Facts
Serving Size 1 salad(you determine the size) 552g Recipe makes 1 salad(you determine the size)) The following items or measurements are not included below: 3 ounces rice vinegar
Calories 1809
Calories from Fat 1786		(98%)
Amount Per Serving		%DV
	Total Fat 198.5g	305%
	Saturated Fat 25.7g	128%
	Monounsaturated Fat 54.7g
	Polyunsaturated Fat 108.5g
	Trans Fat 0.6g
Cholesterol 0mg		0%
Sodium 1584mg		66%
Potassium 78mg		2%
Total Carbohydrate 11.3g		3%
	Dietary Fiber 0.4g	1%
	Sugars 8.9g
Protein 3.2g		6%
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Meal Planning 26 February 07

Gingernut

Asian Salad

Recipe #55980 | 10 min | 10 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: erinn in tbay
Mar 9, 2003

We are addicted to this salad! It goes very well with sushi or as a meal itself with grilled chicken on top. This is one of my most requested recipes.

1 salad(you determine the size) (change servings and units)

Ingredients

dressing

3 ounces rice vinegar
1 ounce Kikkoman soy sauce
1/4 teaspoon ground ginger
1 garlic clove, pressed
2 teaspoons sugar
7 ounces vegetable oil

salad

romaine lettuce or lettuce
carrot, peeled and cut into slivers
celery, slivered
bean sprouts
red peppers or green pepper, sliced
slivered almonds or chopped peanuts or cashews, toasted
sesame seed, toasted

Directions

1
Mix dressing ingredients in a jar and shake.
2
Wash and tear lettuce into a bowl, add carrots, peppers, celery to bowl and toss.
3
Put dressing and bowl on table with bean sprouts, nuts and sesame seeds in individual bowls and tell your guests to create their own salad.

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Featured Reviews for This Recipe

From: Chef Sepah

On Jul 25, 2009

0 people found this review helpful

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From: MollyJ

On Jun 20, 2009

I liked this a lot and served this with grilled salmon, "Honey Ginger Grilled Salmon". Like so many, I only used a total of 3 oz of oil: one of Sesame Oil, two of canola oil. It's a pretty salad and DS who is not adventurous when it comes to salad, was fascinated by the bean sprouts. I also added some snow peas. Very Pretty and tasty, especially with the Sesame oil.

0 people found this review helpful

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From: moxie

On Mar 21, 2003

Erinn, this is just fabulous!!!!! I made a double-batch of the dressing and marinated some chicken tenders in it overnight, then grilled them and added them --what a wonderful light meal!!! I wanted it a little lighter, so I added just 1 ounce of oil to the dressing. It's so flavorful, I never missed the fat. Thank you so much for sharing what is sure to be a regular meal in our family.

12 people found this review helpful

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From: Paja

On Oct 13, 2008

Just great! As other reviewers, I cut down the oil, to about 4 T. and added about 1 Tbsp. of sesame oil. I used red pepper for the colour and flavour and omitted the celery since I didn't have any. I added some snap peas which was nice with the Asian theme, I thought. Since I was making it for company I made the effort and steamed the carrot and peas for a couple of minutes and then put them in cold water. This brought out the colour and flavour, I think. Everyone really enjoyed the salad which was part of an Asian flavoured meal. I will definitely make this salad again! Thanks for posting, Erinn in TBay!

4 people found this review helpful

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