Japanese Salad

By susanwadle

Created by Janet Fremont

Ingredients

• 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

Preparation

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)