Chinese Noodle and
Vegetable Salad
Foxy Foods/Monterey Mushrooms
DRESSING
1/4 cup olive or vegetable oil
1/4 cup white wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon ketchup
3/4 teaspoon salt
1/4 teaspoon grated fresh ginger
1/4 teaspoon granulated sugar
1/4 teaspoon ground pepper
SALAD
1 head Foxy* iceberg lettuce,
shredded
1 bunch broccoli, cut into florets
3/4 cup sliced large white
Monterey* mushrooms
1/4 cup bias-sliced celery
1/4 cup shredded carrot
1/4 cup chopped red or green
bell pepper
1 cup crisp chow mein noodles
To prepare the dressing, combine all ingredients in a food processor or blender. Cover
and process until well blended. Set aside.
In a large bowl, toss together lettuce, broccoli florets, mushrooms, celery, carrot and
bell pepper. Drizzle dressing over the salad and toss well to coat.
Spoon the salad onto 4 plates; sprinkle with chow mein noodles. Makes 4 servings.
Brands may vary by region; substitute a similar product.
