Salmon Tofu Watercress Salad
1 bunchwatercress (cut into 1 1/2 inch length)
10 ouncesbean sprouts
20 ouncesfirm tofu (drained and cubed)
1yellow onion (thinly sliced)
10 ouncescanned pink salmon (drained and flaked)
1⁄4 cupgreen onion (chopped)
1⁄4 cupradish sprouts
1⁄4 cupbonito flakes
1 tablespoontoasted sesame seeds
1⁄2 cuprice vinegar
1 tablespoonsesame oil
2 tablespoonsvegetable oil
2 tablespoonstoasted sesame seeds
1 teaspoonfreshly grated ginger
- In a large bowl, layer salad ingredients together and keep cold in fridge.
- Mix dressing ingredients together.
- Serve salad with dressing on the side.