Oriental Vegetable Salad Recipe
Ingredients
| Asparagus | 3/4 pound | |
| Cellophane noodles | 1 Ounce, uncooked | |
| 6 dried porcini mushrooms | ||
| Carrots | 2 Medium, cut into strips | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Water chestnuts | 2 Tablespoon, chopped | |
| Sugar | 1 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| White wine vinegar | 3 Tablespoon | |
| 1 1/2 tablespoons low-sodium soy sauce | ||
| 2 teaspoons dark sesame oil | ||
| 8 romaine lettuce leaves | ||
Directions
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Cut asparagus into 1-inch pieces.
Blanch asparagus in boiling water 30 seconds.
Drain; rinse under cold water until cool.
Set aside.
Combine noodles and mushrooms in boiling water to cover; let stand 15 minutes or until soft.
Drain well.
Slice mushrooms into thin strips.
Combine noodles, mushrooms, asparagus, carrot, bean sprouts, and water chestnuts; toss well.
Cover vegetable mixture, and chill thoroughly.
Combine sugar and next 5 ingredients in a small bowl, stirring well.
Pour over vegetable mixture; toss gently to combine.
Spoon onto individual lettuce-lined salad plates.
Remove scales from spears with a knife or vegetable peeler, if desired.
Cut asparagus into 1-inch pieces.
Blanch asparagus in boiling water 30 seconds.
Drain; rinse under cold water until cool.
Set aside.
Combine noodles and mushrooms in boiling water to cover; let stand 15 minutes or until soft.
Drain well.
Slice mushrooms into thin strips.
Combine noodles, mushrooms, asparagus, carrot, bean sprouts, and water chestnuts; toss well.
Cover vegetable mixture, and chill thoroughly.
Combine sugar and next 5 ingredients in a small bowl, stirring well.
Pour over vegetable mixture; toss gently to combine.
Spoon onto individual lettuce-lined salad plates.
Chef
