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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.
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Salads aren't just lettuce. They should surprise. Add the crunch of water chestnuts, the subtlety of flavored vinegars, and lots of vegetables for variety in taste, texture and nutritional value.
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