Crunchy Asian Green Salad
58 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 736 |
| pro | 23 g |
| total fat | 41 g |
| sat. fat | 25 g |
| carb | 68 g |
| fibre | 4 g |
| chol | 127 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 38 |
| iron | 18 |
| vit A | 39 |
| vit C | 45 |
| folate | 64 |
Serve with Spinach Miso Soup
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp seasoned rice vinegar
- 1 tsp grated gingerroot
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cups coarsely chopped iceberg lettuce, (about half head)
- 1 carrot, grated
- 1 Half sweet green peppers, julienned
- 2 tomatoes, cut in wedges
Preparation
In salad bowl, whisk together vegetable oil, seasoned rice vinegar, grated gingerroot, salt and pepper.
Add lettuce, carrot, green pepper, and tomatoes. Toss to coat.
- Keywords : Main Course; Pasta; Broccoli; Boil/Simmer; Cheese;
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