KOREAN BBQ SALAD

KOREAN BBQ SALAD image

Yield Serves 4 as a side or first course salad.

Number Of Ingredients 12

2 heads romaine , washed, dried and chopped
1 bunch watercress, washed and dried
1 box "crunchy sprouts" -- a mix of lentil, garbanzo, azuki, and other. bean sprouts
1 large peeled thinly sliced cucumber, seeded if desired
1 green, yellow or red pepper sliced thinly
1 bag pre-washed and trimmed sugar snap peas, chopped
1 can mandarin oranges in water or light syrup, drained; or sections from 2 clementines or tangerines, peeled and trimmed of white pith
½ c. hard mild white cheese such as fresh Asiago, Monterey Jack, or Queso Blanco shredded
3 TB. Worcestershire sauce
2 TB. soy sauce
juice of ½ lemon
6 TB. olive oil

Steps:

Wash, dry and chop romaine lettuce. Make sure to include some of the darker green leaves -- they have lots of vitamins and add depth to the salad. Add to large salad bowl. Snip watercress into bowl, concentrating on leaves. Stop snipping when you get to stem-only sections. Add crunchy sprouts, and thinly sliced cucumber, peppers, chopped snap peas and shredded cheese. Drain oranges if using canned and add to salad. Add Worcestershire and soy sauces, lemon and olive oil. No need to mix dressing separately! Enjoy.