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Asian   -   Wilted Romaine Salad   adapted from the wok cookbook

  • 1 Sm. Head Romaine Lettuce
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Sugar
  • 1 Tablespoon Ketchup
  • 1/2 Teaspoon Worcestershire Sauce
  • 1/2 Teaspoon Dijon Mustard
  • 1/4 Cup Salad Oil
  • 1 Medium Onion -- chopped
  • 1/4 Pound Bean Sprouts
  • 1 Cup Seasoned Croutons -- if desired
Directions Tear romaine in bite sized pieces and set aside. Mix lemon juice, sugar, ketchup, worcestershire and mustard and set aside. Turn wok on high until hot. Add oil, when oil is hot add onion and stir fry about 1 minute until onion is limp. Add lemon juice mixure. When mixture boils, add romaine. Remove from range. Add sprouts and croutons and toss util lettuce is coated with dressing.
Serves 4
Time to Make 0:00

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