Britesea
Sustainability Master
My sister-in-law gave me this recipe as a wedding gift thirty years ago; but over the years I've tweaked it a bit. The stuff I've added will be marked "optional" if you want to try the original first.
This recipe makes a lot of salad!
Ingredients:
Dressing
1/3 cup Red Wine Vinegar
1/3 cup Sugar
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons sesame oil
2/3 cup salad oil
2 tsp mustard powder mixed with a little water to make a paste (optional)
Salad
1 "flake" of rice sticks, fried in 400F peanut oil until it puffs up (darn near instantaneous)
2-3 heads iceberg lettuce, sliced very thinly
6 green onions, sliced
Chopped cilantro, to taste (optional- I use one whole bunch)
2-3 tablespoons toasted sesame seeds
2 whole chicken breasts, cubed and sauteed in a mix of peanut and toasted sesame oil
1 bag crispy chow mein noodles (optional)
Couple of handfuls of roasted salted peanuts (optional)
Add dressing to salad ingredients and toss thoroughly (you will need a very large bowl!)
This recipe makes a lot of salad!
Ingredients:
Dressing
1/3 cup Red Wine Vinegar
1/3 cup Sugar
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons sesame oil
2/3 cup salad oil
2 tsp mustard powder mixed with a little water to make a paste (optional)
Salad
1 "flake" of rice sticks, fried in 400F peanut oil until it puffs up (darn near instantaneous)
2-3 heads iceberg lettuce, sliced very thinly
6 green onions, sliced
Chopped cilantro, to taste (optional- I use one whole bunch)
2-3 tablespoons toasted sesame seeds
2 whole chicken breasts, cubed and sauteed in a mix of peanut and toasted sesame oil
1 bag crispy chow mein noodles (optional)
Couple of handfuls of roasted salted peanuts (optional)
Add dressing to salad ingredients and toss thoroughly (you will need a very large bowl!)