Oriental Salad With Sesame Vinaigrette Dressing

Title: ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING

Categories: Salads, Pasta

Yield: 1 recipe

1 pk (8 3/4 oz) soba noodles

1 sm Carrot

1 sm Daikon

-- shredded in long strands

6 Leaves romaine lettuce

6 Leaves red leaf lettuce

-- torn

1 Red bell pepper; sliced

1 Yellow bell pepper; sliced

1/2 pk (8 oz size) fried tofu

-- sliced 1 cn (8 oz) water chestnuts

-- sliced 1 cn Mandarin orange wedges

-- (11 oz), drained 1 cn (20 oz) lychees; drained

-- and cut into quarters 1/4 c Toasted sesame seed

1/2 c Brown sugar

1 ts Salt

1 ts Pepper

1/4 c Salad oil

1/2 c Lime juice

6 tb Mirin

1 c Rice vinegar

1/2 c Tamari (or shoyu)

4 ts Sesame oil

Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put

lettuce on large serving platter. Top with noodle mixture, peppers,

tofu, water chestnuts, mandarin oranges, and lychees. Chill until

ready to serve. To make dressing, combine the remaining ingredients;

10 to 12 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from: The Electric Kitchen & Hawaiian

Electric Company, Inc.

Meal-Master compatible format by Karen Mintzias

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