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Japanese Salad


Created by Janet Fremont

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Japanese Salad 0 Picture


  • 1/2 head iceberg lettuce
  • 1/2 head romaine
  • Handful of sunflower sprouts
  • 1 radish per serving, julienned
  • 1 cherry or grape tomato per serving, halved
  • 1 T shredded carrot per serving



Step 1

Mix up greens and portion out into individual bowls.
Top with sprouts, 1 radish, tomato and carrots
Cover salads with wrap and chill thoroughly in bowls that get nice and cold.
To serve, top with a tablespoon or two of Japanese Dressing (see separate recipe)


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