Many Vegtables Salad

Hans Wressnigg Leave a Comment

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Many Vegtables Salad
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This salad has a few basic ingredients, but it is also ripe to receive odds and ends from your refrigerator; if you don't have alfalfa sprouts, substitute bean sprouts. If you have a garden, the freshness of this salad will be further enhanced

Ingredients


  • 1 head Romaine lettuce, washed and torn into pieces

  • 1 cup broccoli florets

  • 1/2 cup diced jicama or raw turnip

  • 2 scallions, sliced

  • 2 yellow Hungarian wax peppers, seeds and stems removed, cut into rings

  • 5 radishes, sliced

  • 1 cup cooked garbanzo beans

  • 1/2 cup alfalfa sprouts

  • 2 tablespoons toasted sesame seeds

  • 1 1/2 cups diced tomatoes

  • 2 canned pimiento chiles, diced

  • 2/3 cup olive oil

  • 2 tablespoons chile oil

  • 3 tablespoons rice wine vinegar

  • 1 clove garlic, minced and crushed

  • 1/2 teaspoon mustard powder

  • 1/2 teaspoon soy sauce

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground white pepper



Instructions


Servings
6
Servings
6
Many Vegtables Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This salad has a few basic ingredients, but it is also ripe to receive odds and ends from your refrigerator; if you don't have alfalfa sprouts, substitute bean sprouts. If you have a garden, the freshness of this salad will be further enhanced

Ingredients


  • 1 head Romaine lettuce, washed and torn into pieces

  • 1 cup broccoli florets

  • 1/2 cup diced jicama or raw turnip

  • 2 scallions, sliced

  • 2 yellow Hungarian wax peppers, seeds and stems removed, cut into rings

  • 5 radishes, sliced

  • 1 cup cooked garbanzo beans

  • 1/2 cup alfalfa sprouts

  • 2 tablespoons toasted sesame seeds

  • 1 1/2 cups diced tomatoes

  • 2 canned pimiento chiles, diced

  • 2/3 cup olive oil

  • 2 tablespoons chile oil

  • 3 tablespoons rice wine vinegar

  • 1 clove garlic, minced and crushed

  • 1/2 teaspoon mustard powder

  • 1/2 teaspoon soy sauce

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground white pepper



Instructions


Servings
6
Servings
6
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