1/2 cup Almonds, sliced or slivered
2 tbsp Sesame seeds
1 Broccoli stalk, chopped
3/4 lb Bean sprouts
2 cup Fresh mushrooms, sliced
2 Green onions, chopped
1/4 cup Sunflower seeds
2 cup Chow mein noodles
DRESSING
1/2 cup Vegetable oil
3 tbsp Rice vinegar
2 tbsp Light soy sauce
1 tbsp Granulated sugar
1 1/2 tsp Sesame oil
1 Garlic clove, minced
1/2 tsp Pepper
Salt
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In skillet, toast almonds and sesame seeds over medium heat, stirring occasionally, for about 8 minutes or until fragrant. Set aside.
in large bowl, combine broccoli, bean sprouts, mushrooms, onions and sunflower seeds. Add toasted almonds and sesame seeds. (Salad can be prepared to this point, covered and refrigerated for up to 4 hours.)
Dressing: In small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, garlic and pepper. Season with salt to taste. (Dressing can be made ahead of time and refrigerated for up to 4 hours.)
Toss dressing with broccoli mixture. Sprinkle chow mein noodles over top.
Source: Canadian Living magazine [Jul 95] Originator: Janet Mather, Toronto, Ontario, Canada
Per Serving: about 300 calories, 6 g protein, 25 g fat, 16 g carbohydrate [-=PAM=-] PA_Meadows@msn.com
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