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Ingredients:
3 tablespoons soy sauce, light 1 tablespoon vegetable oil 2 tablespoons rice vinegar 1 garlic clove, minced 1/2 teaspoon ground black pepper 1/2 teaspoon sesame oil
4 cups shredded lettuce 8 ounces flaked cooked fish 1 8 oz. can canned sliced water chestnuts, drained 1/2 cup thinly sliced carrots 1/4 cup chopped red cabbage
1/4 cup diagonally sliced green onions 1/4 cup thinly sliced celery 1/2 cup bean sprouts
Directions: To make dressing: whisk first 6 ingredients together in a large bowl. Add lettuce, fish and vegetables. Toss with dressing. Top with bean sprouts and serve. Substitutions: crab,
canned salmon or water-packed tuna, or any cooked, flaked fish.
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