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INDONESIAN GADO GADO SALAD
INGREDIENTS
1 cup Yukon gold potatoes, chopped
1 cup fresh broccoli florets (you may substitute frozen, thawed florets)
1 cup fresh sugar snaps peas, trimmed
½ head green cabbage, shredded
2 cups baby spinach leaves, cleaned
1 cup fresh mung bean sprouts, cleaned
1 large red tomato, chopped
1 large fresh cucumber, sliced
1 cup San-J Tamari Peanut Salad Dressing, divided
1 large hard-boiled egg, sliced
The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
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INSTRUCTIONS
Prepare the potatoes, broccoli and sugar snap peas by steaming them over boiling water in a large saucepan for 15 minutes or until tender. Set aside to cool. On a large serving platter, arrange a layer of shredded cabbage and spinach leaves. In a large mixing bowl, combine the potatoes, broccoli, sugar snap peas, bean sprouts, tomato, cucumber and 1/2 cup San-J Tamari Peanut Salad Dressing. Toss lightly to combine. Spread the vegetable mixture over cabbage and spinach. Place the egg slices on top. Drizzle the remaining San-J Tamari Peanut Salad Dressing on top of the salad.
Makes 8 Servings
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