Ingredients
- Salad:
1 cup brown rice, cooked (1/2 c dry)
1 head butter or romaine lettuce, chopped
8 oz. imitation crab meat or cooked shrimp, chopped
1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
1 ripe avocado, diced
1 carrot, grated
3 T pickled ginger, chopped (available in the Asian section of most supermarkets)
Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)
Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces
Description
Ever Get Stuck In A Dinner Rut? I Sure Do! Recently, While Digging Around In The 100-page Homemade Recipe File I Keep On My Computer, (I Like To Cook. Can You Tell?) I Found A Salad I Created About Four Years Ago. Delicious And Easy, It Combines All Of My
Spark Recipes
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