Oriental Salad
asian, chinese, mushrooms, salads, vegan
225 gm canned sweetcorn; drained
50 gm beansprouts
50 gm small button mushrooms - quartered
2 canned pimentos - drained and chopp; ed
50 gm rice, cooked and drained
1 cm root ginger; grated
2 tablespoon soy sauce
3 tablespoon vinaigrette
Serves 2-3
Mix all the prepared vegetables and the rice together. Stir the grated ginger into the soy sauce and mix with the vinaigrette. Dress the salad with this mixture and put into a bowl. Leave for a few hours in a cool place so that the flavours have a chance to blend.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Yield: 2 servings