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Layered Tofu Salad
Ingredients:
2
Large heads iceberg lettuce, shredded
3
Medium red onions, thinly sliced
3 quarts
Bean sprouts
9
Medium tomatoes, cut into 1/2 inch cubes
3 pounds
Silken tofu, cut into 1/2 inch cubes
1 1/2 pounds
Canned red salmon or light tuna
3 cups
Watercress (3 oz.), cut into 1-inch pieces (optional)
Warm Soy Sauce Dressing
1 cup
Soy sauce
1 1/2 cups
Soybean oil (vegetable oil)
1 1/2 cups
Green onions, minced
9
Cloves garlic, mashed
1 1/2 teaspoons
Sugar
3/4 teaspoon
Bottled hot pepper sauce
Instructions:
For buffets, layer salad ingredients in order of listing in a large shallow bowl or serving platter. Just before serving, heat ingredients for Warm Soy Sauce Dressing. Toss salad and serve.
For a sit-down meal, toss salad and serve about 2 cups per serving. Garnish with choice of cherry tomatoes, sliced red onions, sweet red or yellow peppers, sugar pea pods or sliced cucumbers.
Nutrition Per Serving: 2 cup serving: 395.2 calories, 29.2 gm protein, 26.6 gm carbohydrates, 21.1 gm fat, 24.9 mg cholesterol, 1.0 gm saturated fat, 1787 mg sodium, 6.2 gm dietary fiber.
Rating:  [5 of 5 Stars!] |
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