Spinach and Sprout Salad

Spinach and Sprout Salad

2 cups alfalfa sprouts

2 cups shredded spinach

2 cups shredded lettuce

2 cups cucumber, cubed

2 cups assorted sprouts mung bean, fenugreek, radish, lentil, etc

1 sliced tomato

2 tbsp olive oil

2tbsp fresh lemon juice

2 tbsp soy sauce

Combine vegetables and sprouts in large bowl. Add oil and toss.

Add lemon juice and soy sauce, and toss again.

Seafood Salad Cantonese

Ingredients

2 cups mung bean sprouts

2 cups peas

2 cups bok choy

½ cup carrots,sliced

2 tsp oil

3 cups shrimps

4 cups lettuce, shredded

2 cups spinach, shredded or Chinese cabbage, shredded.

1 cup dried cloud ear, presoaked for 30 minutes

Instructions

• Soak cloud ear in warm water until they swell and soften.
• Thinly slice bok choy.
• Cut through sprouts once to make them bite-size. 
• String snow peas and blanch, whole, in boiling water for 1 minute. 
• Drain and immediately place under cold water. Dry and cut them into ¾ inch pieces
• Blanch carrots for one minute in boiling water. Drain and immediately place under cold water .
• Drain cloud ear, reserving stock . Dry them and cut into thin strips.
•  Saute in oil until tender or use raw.
• Place the shrimps into boiling water and boil for 3 or 4 minutes, until they turn pinkish white. 
• Drain and rinse under cold water. Peel off the skins, cut the shrimps length wise in half. 
• Drain well and add shrimp and vegetables to green, in a large bowl.

Cantonese Dressing

2 tbsp scallion, minced

¼ tsp dried ginger

1 tsp roasted sesame oil

½ tsp honey

2 tbsp fresh lemon juice2 tbsp oil1 tsp tofu sauce

1 tbsp tamari Combine all ingredients. Mix well. Pour over salad. Toss well.