Crunchy brocoli salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Slivered almonds |
| 2 | tablespoons | Sesame seed |
| 1 | Head broccoli; cut info florets | |
| ¾ | pounds | Bean sprouts |
| 2 | cups | Fresh mushrooms; sliced |
| 2 | Green onions; sliced | |
| ¼ | cup | Sunflower seeds |
| 2 | cups | Chow mein noodles |
| ½ | cup | Vegetable oil |
| 3 | tablespoons | Rice vinegar |
| 2 | tablespoons | Light soy sauce |
| 1 | tablespoon | Sugar |
| 1½ | teaspoon | Sesame seed oil |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Pepper |
| Salt to taste | ||
Directions
DRESSING
1. In a skillet toast almonds and sesame seeds over medium heat for about 8 minutes or until fragrant; set aside.
2. In a large bowl combine broccoli, bean sprouts, mushrooms, onions, and sunflower seeds. Add toasted almonds and sesame seeds.
3. Whisk together the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, garlic and pepper. Add salt to taste.
4. Toss salad with dressing and top with chow mein noodles.
Recipe by: Canadian Living - July 1995 Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 18, 1998