Recipe - Oriental Salad With Sesame Vinaigrette Dressing

1 pack (8.75 oz) soba noodles
1 small Carrot
shredded in long strands
1 small Daikon
shredded in long strands
6 Leaves romaine lettuce
torn
6 Leaves red leaf lettuce
torn
1 Red bell pepper; cut or sliced up
1 Yellow bell pepper; cut or sliced up
One half pack (8 ounce size) fried tofu
cut or sliced up
1 cn (8 oz) water chestnuts
cut or sliced up
1 cn Mandarin orange wedges
(11 oz), drained
1 cn (20 oz) lychees; drained
and cut into quarters
One fourth cup Toasted sesame seed
One half cup Brown sugar
1 teaspoon Salt
1 teaspoon Pepper
One fourth cup Salad oil
One half cup Lime juice
6 tablespoon Mirin
1 cup Rice vinegar
One half cup Tamari (or shoyu)
4 teaspoon Sesame oil

Cook soba noodles according to package directions, rinse, drain and cool.
In a large bowl, toss noodles with carrot and daikon. Put lettuce on large
serving platter. Top with noodle mixture, peppers, tofu, water chestnuts,
mandarin oranges, and lychees. Chill until ready to serve. To make
dressing, combine the remaining ingredients; mix well. Serve with salad.
Makes 10 to 12 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric
Company, Inc.

[MealMaster compatible format by Karen Mintzias]