Sunday, March 10, 2013

Asian Salad with Edamame, Pineapple & More

Romaine lettuce
edamame (I used frozen already shelled, thawed)
pineapple tidbits (from a can)
sliced water chestnuts (from a can)
chopped celery
chopped green onions
sliced red bell pepper
Mix all ingredients in desired portions and proportions.
I use two salad dressings in combination for this: Ginger dressing (like the one at Japanese Hibachi restaurants) and a sweet Poppy seed dressing.
Add some crispy wontons or crispy chow mein noodles if you like.

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