Follow these steps for perfect results
Baby Spinach
Bean Sprouts
Iceberg Lettuce
chopped
Mushroom
sliced
Cooked Rice
Cashews
Red Pepper
thinly sliced
Green Onion
chopped
Soya Sauce
Vegetable Oil
Toasted Sesame Oil
Balsamic Vinegar
Garlic Clove
minced
In a large bowl, gently mix baby spinach, bean sprouts, chopped iceberg lettuce, sliced mushrooms, cooked rice, cashews, thinly sliced red pepper, and chopped green onion.
In a separate bowl, whisk together soya sauce, vegetable oil, toasted sesame oil, balsamic vinegar, and minced garlic for the vinaigrette.
Toss the salad with the vinaigrette.
Serve immediately.
Expert advice for the best results
Toast the cashews for enhanced flavor.
Add other vegetables like carrots or cucumbers.
Adjust the vinaigrette ingredients to your preference.
Everything you need to know before you start
5 minutes
The vinaigrette can be made ahead of time.
Arrange salad attractively in a bowl.
Serve chilled as a side dish or light lunch.
Pair with grilled chicken or fish for a complete meal.
Crisp and refreshing
Refreshing and complements the salad
Discover the story behind this recipe
Common salad variation in American cuisine.
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