Japanese Salad from Bh and G |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Entered for safe-keeping. From Alexandra Garinger, Guthrie, Oklahoma, as submitted to BH&G. Ingredients:
1/4 cup salad oil |
1/4 cup vinegar |
1 tablespoon sesame seeds |
2 teaspoons sugar |
1 teaspoon salt |
1 teaspoon sesame oil |
1/2 teaspoon pepper |
2 ounces rice sticks |
cooking oil, for deep-fat frying |
8 cups mixed greens, torn |
6 radishes, sliced |
3 green onions, sliced |
2 hard-cooked eggs, chopped |
4 cups cooked chicken, chopped |
Directions:
1. In screw-top jar, combine oil, vinegar, sesame seed, sugar, salt, sesame oil, and pepper. Shake to mix. Chill.
2. Fry rice sticks, a few at a time, in deep hot oil (375 degrees Fahrenheit) about 5 seconds or just until sticks puff and rise to top.
3. In large bowl combine greens, radishes, green onions, hard-cooked eggs, and chicken.
4. To serve, arrange rice sticks on 8 salad plates. Top with salad mixture.
5. Shake dressing; drizzle over all.
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