Asian Luncheon Salad

Name: Asian Luncheon Salad
Cuisine: Asian
Ingredients: 2 stalks celery; 4 green onions; 1 can (8 oz/250 mL) water chestnuts, drained; ¼ Spanish onion, Vidalia onion or sweet red onion; ¼ Spanish onion, Vidalia onion or sweet red onion; ¼ Spanish onion, Vidalia onion or sweet red onion; 1 head lettuce, torn into bite-sized pieces; 2 cups bean sprouts or broccoli sprouts; 2 cups bean sprouts or broccoli sprouts; 2 cans (6 oz/170 g each) solid white tuna, drained and flaked; ½ cup mayonnaise (light or regular); ½ cup mayonnaise (light or regular); ½ cup mayonnaise (light or regular); ¼ cup red wine vinegar; ¼ cup corn syrup or honey; ¼ cup corn syrup or honey; 1 Tbsp soy sauce (low-sodium or regular); 1 Tbsp soy sauce (low-sodium or regular); 1 Tbsp soy sauce (low-sodium or regular); ½ tsp ground ginger (or 1 tsp minced fresh ginger); ½ tsp ground ginger (or 1 tsp minced fresh ginger); 1 tsp toasted sesame oil; 1 cup chow mein noodles, for garnish

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Easy and elegant.

Ingredients

2 stalks celery
4 green onions
1 can (8

Asia
Lunch
Pescatarian

Method

Slicer: Cut celery and green onions to fit feed tube. Pack green onions in between celery. Arrange in an upright position in feed tube. Slice, using medium pressure. Slice water chestnuts, using firm pressure. Slice onion, using light pressure. Empty bowl as necessary.

Line a platter or individual serving plates with lettuce. Arrange sliced vegetables and sprouts attractively ove