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Salad: Oriental Garden Toss

6 ounces fresh pea pods or 1 6-ounce package frozen pea pods, thawed

1/2 cup salad oil

1/3 cup vinegar

2 tablespoons sugar

1 tablespoon soy sauce

1/4 teaspoon ground ginger

4 cups sliced Chinese cabbage

4 cups torn leaf lettuce

1 cup fresh bean sprouts

2 tablespoons chopped pimiento

Trim ends from fresh pea pods. Cook pea pods in 2 cups of boiling salted water for 1 minute; drain well. To make dressing, in screw-top jar combine salad oil, vinegar, sugar, soy sauce, and ginger. Cover and shake well to mix. Pour dressing over pea pods; cover and refrigerate 1 to 2 hours. In large salad bowl combine Chinese cabbage, leaf lettuce, bean sprouts, and pimiento. Add pea pods and dressing. Toss to coat vegetables. Makes 6 to 8 servings.

Agnese Marhele @ 2009-09-18 21:50:42

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