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Meal Type

Cuisine

Chinese Vegetable Salad

Featured in the Honolulu Star-Bulletin on January 11, 2006.

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Ingredients:

Chinese Vegetable Salad

  • 2 quarts torn salad greens
  • 1/3 cup chopped green onions
  • 1/2 cup chopped Chinese parsley
  • 1 can (8 ounces) water chestnuts, sliced
  • 1/2 package (10 ounce size) wun tun wrappers
  • Vegetable oil spray
  • Garlic powder
  • 1/4 pound char siu, slivered
  • 1/4 cup toasted sesame seed

Directions:

  1. Put vegetables and water chestnuts into a large salad bowl; cover and chill.
  2. Preheat electric oven to 400°F.
  3. Slice the wun tun wrappers into strips and spread on baking sheet.
  4. Spray with vegetable oil spray and sprinkle with garlic powder.
  5. Bake for 5 minutes or until brown and crisp.
  6. Just before serving, add wun tun, char siu and sesame seed to salad; toss gently.
  7. Serve with Sesame Hoi Sin Dressing.

Makes 10 servings.

Approximate Nutrient Analysis per serving:
Without dressing: 150 calories, 7 g fat, 2 g saturated fat, 15 mg cholesterol, 300 mg, sodium, 17 g carbohydrate, 2 g fiber, 6 g sugar, 8 g protein

Approximate Nutrient Analysis per serving:
With dressing: 250 calories, 14 g fat, 2.5 g saturated fat, 15 mg cholesterol, 650 mg, sodium, 26 g carbohydrate, 2 g fiber, 13 g sugar, 8 g protein

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