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Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Serves 6
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Two much-loved ingredients combine to make this delightful salad. Curiously, however, the Chinese have not totally embraced salads as has the West. This reluctance to accept uncooked foods is rooted in hygiene, as raw food has always been considered unsafe. In today's China, there are still comparatively few salads as we know them abroad, but in Hong Kong, Singapore and wherever else the Chinese have settled, salad dishes of this type find ready acceptance.
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RECIPE INGREDIENTS
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DIRECTIONS
Mix the dressing ingredients together in a jar and shake well.
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Place the scallops on a plate suitable for steaming. Sprinkle the scallops with a little of the dressing and steam gently over boiling water for 6 minutes.
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Wash and dry the watercress, and snap into 5-inch sections. In a serving bowl, combine the watercress, water chestnuts, cherry tomatoes, walnuts and bean sprouts. Pour on the dressing and toss with the vegetables and nuts. Gently mix in the scallops. Garnish with 1 or 2 nasturtium flowers and leaves.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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