California Roll Salad Recipe
Recipe Ingredients
1 sticky rice (recipe
1 follows)
12 oz mixed greens, including
1 chopped spinach
1 avocado, peeled and sliced
1 carrot, julienned
1 cucumber, julienned
1/4 cup red cabbage, julienned
4 sheets of won ton dough,
1 julienned & fried (see note)
3 sheets nori, cut in thin
1 strips
1 wasabi honey soy vinaigrette
1 (recipe follows)
Recipe Preparation
Prepare rice and set aside. Mix greens, avocados and julienned
vegetables. Place fried won ton noodles, nori, a small scoop of
sticky rice and a dollop of wasabi on top. Drizzle with Honey-Soy
Vinaigrette. Makes 4 servings.
NOTE: To fry won tons, place 1 sheet's worth at a time in skillet of
hot oil 1/4 inch deep over medium heat and cook until crisp. Drain on
paper towels. For a seafood variation crown each salad with 2 ounces
of fresh lump Dungeness or king crabmeat.
STICKY RICE: Boil 6 tablespoons of uncooked gluten rice in a scant
1/2 cup water for 12 minutes.
HONEY SOY VINAIGRETTE: Whisk together 2 tablespoons soy sauce, 2
tablespoons canola oil, 1 tablespoon honey, 1 tablespoon Oriental
sweet rice vinegar, 1 shallot, minced, chopped cilantro leaves from 4
sprigs and 1 inch fresh ginger, grated.
Per serving: Calories 366 Fat19g Cholesterol 40mg Sodium 832mg Percent
calories from fat 45%
Source: Bread Winners and the Dallas Morning News 9/25/96 Typos by
Bobbie Beers
Servings: 4
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California Roll Salad Recipe from the Recipes 4U Collection
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