Page 45 - BACGG CNY Flipbook V2 03032021

Chinese Tossed Green Salad

Salad
1/4 large Red Onion, thinly sliced
1/4 lb Mushrooms, med sized, sliced
2 med Petit Red Potatoes, cooked, cubed, chilled
1 bunch Cilantro, leaves
1 basket Cherry Tomatoes
1 med Navel Orange, sectioned and cut into bit size pieces or Sweet Seedless
Red Flame Grapes
2 stalks Scallions, (green and white parts) thin sliced diagonally
1 head Butter Lettuce, bite size slices
1 bunch Spinach Leaves, bite size slices (remove stems)

Dressing:*
1 slice Ginger, grated
4 Tb Seasoned Rice Vinegar
4 Tb Sesame Oil
1 clove Garlic, minced

Make the salad the night before, store covered in refrigerator. Toss with dressing
just before serving

*for larger amount, 5 T Seasoned Rice Vinegar, 4 T Sesame Oil, 1 inch Ginger
slice, 2-1/2 Garlic Cloves

15 servings, part of a Chinese buffet

Recipe shared by Leona Lau Year of Ox Feb 12, 2021