Salmon Tofu Watercress Salad
Add this light and refreshing salad to your dinner spread. Made with fresh watercress layered with bean sprouts, radish sprouts, onions, tomatoes, tofu and salmon. Topped with toasted sesame seeds and bonito flakes, served with a sesame, ginger and shoyu based dressing.
Ingredients
- 1 bunch watercress(cut into 1 1/2 inch length)
- 10 ounce bean sprouts
- 20 ounce firm tofu(drained and cubed)
- 2 tomatoes(diced)
- 1 yellow onion(thinly sliced)
- 10 ounce canned pink salmon(drained and flaked)
- 0.25 cup green onion(chopped)
- 0.25 cup radish sprouts
- 0.25 cup bonito flakes
- 1 tablespoon toasted sesame seeds
- header Dressing
- 0.5 cup rice vinegar
- 3 tablespoon shoyu
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 tablespoon vegetable oil
- 2 tablespoon toasted sesame seeds
- 1 teaspoon freshly grated ginger
- salt & pepper, to taste
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