*  Exported from  MasterCook  *
 
              ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads                           Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       (8.75 oz) soba noodles
    1      small         Carrot -- - shredded in long s
    1      small         Daikon -- - shredded in long s
    6                    Leaves romaine lettuce -- - torn
    6                    Leaves red leaf lettuce -- - torn
    1                    Red bell pepper -- sliced
    1                    Yellow bell pepper -- sliced
      1/2  package       (8 oz size) fried tofu -- - sliced
    1      can           (8 oz) water chestnuts -- - sliced
    1      can           Mandarin orange wedges -- - (11 oz), drained
    1      can           (20 oz) lychees -- drained
                         and cut into quarters
      1/4  cup           Toasted sesame seed
      1/2  cup           Brown sugar
    1      teaspoon      Salt
    1      teaspoon      Pepper
      1/4  cup           Salad oil
      1/2  cup           Lime juice
    6      tablespoons   Mirin
    1      cup           Rice vinegar
      1/2  cup           Tamari (or shoyu)
    4      teaspoons     Sesame oil
 
 Cook soba noodles according to package directions, rinse, drain and cool.  In a
large bowl, toss noodles with carrot and daikon.
 Put lettuce on	large serving platter.	Top with noodle mixture, peppers, tofu,
water chestnuts, mandarin oranges, and lychees.
 Chill until ready to serve.  To make dressing, combine the remaining ingredients;
mix well.  Serve with salad.  Makes 10 to 12 servings.
 
  Guest Demonstrator:  Paul Onishi 
  CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) 
  Reprinted with permission from:
 The Electric Kitchen & Hawaiian Electric Company, Inc.
 
  [Meal-Master compatible format by Karen Mintzias]
 
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