Sprouts and water chestnut salad
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | cups | Fresh bean sprouts |
8½ | ounce | Waterchestnuts -- drained |
And sliced | ||
½ | cup | Celery -- thinly sliced |
½ | cup | Green onions -- slivered |
2 | tablespoons | Chopped cilantro or parsley |
Red leaf lettuce | ||
¼ | cup | Chopped dry-roasted cashews |
Curried Yogurt Dress | ||
⅓ | cup | Mayonnaise |
¼ | cup | Plain yogurt |
1 | small | Garlic clove -- minced or |
Pressed | ||
1 | teaspoon | Soy sauce |
½ | teaspoon | Curry powder |
¼ | teaspoon | Salt |
1 | dash | Cayenne pepper |
Directions
1. In a medium bowl combine bean sprouts, water chestnuts, celery, onion, and cilantro.
2. Mix lightly with Curried Yogurt Dressing.
3. Serve in a lettuce-lined bowl or on lettuce leaves on individual plates.
Sprinkle with cashews.
Curried Yogurt Dressing: Smoothly mix mayonnaise, yogurt, garlic, soy sauce, curry powder, salt, and cayenne. Makes about ⅔ cup.
Recipe By : the California Culinary Academy File
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