California roll salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sticky Rice (recipe | ||
| Follows) | ||
| 12 | ounces | Mixed greens, including |
| Chopped spinach | ||
| 1 | Avocado, peeled and sliced | |
| 1 | Carrot, julienned | |
| 1 | Cucumber, julienned | |
| ¼ | cup | Red cabbage, julienned |
| 4 | Sheets of won ton dough, | |
| Julienned & fried (see note) | ||
| 3 | Sheets nori, cut in thin | |
| Strips | ||
| Wasabi Honey Soy Vinaigrette | ||
| (recipe follows) | ||
Directions
Prepare rice and set aside. Mix greens, avocados and julienned vegetables. Place fried won ton noodles, nori, a small scoop of sticky rice and a dollop of wasabi on top. Drizzle with Honey-Soy Vinaigrette. Makes 4 servings.
NOTE: To fry won tons, place 1 sheet's worth at a time in skillet of hot oil ¼ inch deep over medium heat and cook until crisp. Drain on paper towels. For a seafood variation crown each salad with 2 ounces of fresh lump Dungeness or king crabmeat.
STICKY RICE: Boil 6 tablespoons of uncooked gluten rice in a scant ½ cup water for 12 minutes.
HONEY SOY VINAIGRETTE: Whisk together 2 tablespoons soy sauce, 2 tablespoons canola oil, 1 tablespoon honey, 1 tablespoon Oriental sweet rice vinegar, 1 shallot, minced, chopped cilantro leaves from 4 sprigs and 1 inch fresh ginger, grated.
Per serving: Calories 366 Fat19g Cholesterol 40mg Sodium 832mg Percent calories from fat 45%
Source: Bread Winners and the Dallas Morning News 9/25/96 Typos by Bobbie Beers