Foo Yung Salad Toss

This no-cook twist on an Asian classic substitutes lettuce for eggs to make a surprisingly delicious and filling salad. Gluten-free and vegan-friendly

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Ingredients

1. 4 oz (1 cup) / 120 g fresh bean sprouts or 1 can bean sprouts, well drained
2. 6 oz. / 170 g Canadian bacon or uncured pastured ham, sliced, cooked, drained well on paper towel and coarsely chopped or sliced (optional) or organic baked tofu, coarsely chopped or sliced
3. 8 oz / 227 g (1 can) water chestnuts, drained and sliced
4. 1 head / 13 cups / 600 g Romaine or other leaf lettuce, chopped
5. ¼ cup / 60 ml olive oil
6. ⅓ cup / 80 g ketchup
7. ½ cup / 120 ml vinegar
8. ⅓ cup / 100 g raw sugar or 1 Tbsp./6 g Stevia or monk fruit sweetener
9. 1 Tbsp. / 14 ml Worcestershire sauce, without fructose syrup or anchovies
10. 2 tsp. / 6 g onion, finely grated

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Directions

Salad

1. 1. Toss all salad ingredients together in a large salad bowl.

Dressing

1. 1. Mix dressing ingredients together, whisk to combine.

Notes The recipe called for the dressing to be tossed with the salad just before serving. We found this tended to wilt the romaine and therefore we prefer to put the dressing into a bottle and let everyone put their own desired amount of dressing on their individual bowls of salad. Any leftover salad can be stored in the refrigerator , covered. The dressing can be stored separately in the refrigerator — it can also be used on other types of vegetable salads Serving size:2 cup / 240 g Exchanges per Serving: 1 Carb, 1 Protein, 1 Fat, 1 Veg

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