Laotian Salad With Egg Dressing
- 1/2 cup thinly-sliced celery hearts
- 2 green onions halved lengthwise, then cut into 1" pieces
- 16 sprigs cilantro leaves only
- 1/2 cup fresh mint leaves
- 1 medium tomato halved, and cut into very thin slices
- 1/2 cup thinly-sliced English cucumber
- 1 head Romaine lettuce inner leaves only
- 1 head butter lettuce inner leaves only
- 1 bunch watercress large stems removed
- 2 hard cooked eggs whites and yolks separated
- 6 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 teaspoon Splenda
- 5 tablespoons lemon Juice
- 1 tablespoon fish sauce
Combine the celery, green onion, cilantro, mint, tomato, cucumber, lettuce and watercress. Thinly slice the egg whites and add to the mix.
Heat the oil in a small frying pan over medium heat. Add the garlic and cook until the garlic turns pale gold. Remove from the heat and let cool.
Mash the egg yolks. Add the Splenda, lemon juice and fish sauce. Beat in the garlic and oil. Toss with the salad, lightly pressing the ingredients together.
This recipe yields 6 servings.
Total Carbohydrates: 38.12 grams
Total Carbohydrates minus Fiber: 25.63 grams
Carbohydrates per Serving: 6.35 grams
Carbohydrates per Serving minus Fiber: 4.27 grams
Fish sauce is the salty liquid condiment used extensively in Southeast Asian cooking. Well stocked grocery stores and Oriental supermarkets carry it, but you can use salt in its place.