Asian Bean Tossed Salad Recipe
This scrumptious medley takes advantage of a ready-to-serve salad mix and an easy-to-stir-up soy sauce and ginger dressing.Jane Rhodes, Silverdale, Washington
- 1/2 cup vegetable oil
- 1/3 cup vinegar
- 7-1/2 teaspoons sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- 1 package (12 ounces) ready-to-serve salad greens
- 1 cup canned bean sprouts
- 1 cup fresh snow peas
- In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, soy sauce and ginger; shake well. In a salad bowl, combine the greens, bean sprouts and peas. Drizzle with dressing and toss to coat. Yield: 6-8 servings.
Originally published as Asian Tossed Salad in Quick Cooking September/October 2000, p17
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