Salad
- 1 cup [250 mL] mushrooms, minced
- Juice from 1/2 lemon
- 2 cups [500 mL] cooked rice, cooled
- 2 cups [500 mL] washed spinach, dried
- 1 cup [250 mL] bean sprouts
- 3 celery stalks, sliced
- 1 green pepper, cubed
- 2 tablespoons [30 mL] parsley, chopped
- 1/4 cup [60 mL] shallots, chopped
- 1 cup [250 mL] shrimps
Vinaigrette
- 1/4 cup [60 mL] soya sauce
- 1/2 cup [125 mL] oil
- 1 garlic clove, minced
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- Coat mushrooms with lemon juice.
- Place in a large salad bowl.
- Incorporate other ingredients.
- In a bowl, mix together all vinaigrette ingredients.
- Pour over vegetable salad.
- Mix and marinate 1 hour.
- Serve.
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