Source: 12 Months of Monastery Salads
Date tried: February 9, 2014
Yield: 6 servings
Time needed: 15-20 minutes
Prior preparation needed
Make dressing at least 2 hours before serving to allow flavours to develop.
This is a salad I really, really like. A touch of sesame oil in the dressing along with bean sprouts and snow peas in the salad give it a true Oriental flavour. I also love watercress. I had to use spinach again as a replacement for Boston lettuce, so I am looking forward to summer when I can try it again with that.
1/3 cup sunflower or other vegetable oil
1 Tbsp. sesame oil
1 tsp. soy sauce
2 Tbsp. fresh lemon juice
1 tsp. cider vinegar
1 Tbsp. honey
Salt and freshly-ground black pepper to taste.
Whisk the dressing ingredients together in a measuring cup or small bowl until thickened.
Refrigerate at least 2 hours before serving to allow the flavours to develop.
1 cup fresh bean sprouts, rinsed with boiling water and patted dry
1 bunch watercress, stems trimmed off and torn into bite-sized pieces
1 head Boston lettuce, torn into bite-sized pieces
1 medium-size or large sweet apple, peeled, cored and thinly sliced
3 scallions, finely chopped
Handful of lightly-cooked snow peas
A few cooked shrimp (optional)
Put salad ingredients in a large salad bowl.
Just before serving, pour the dressing over everything and toss lightly.