1 Pkg (10oz) Taro Brand Bean Sprouts, blanched and cooled
1 Block Firm Tofu
½ Maui Onion, thinly sliced
1 Can Salmon (7.5oz) Or 1 can Tuna (6oz)
1 Bunch Watercress, cut in 1-inch pieces
1-2 Tomatoes, diced
Green Onion for garnish
¼ Cup Vegetable Oil
1 Tbls Sesame Oil
1 Garlic clove
½ Cup Shoyu
Directions: In a large bowl, layer salad ingredients starting with tofu, maui onion, salmon, bean sprouts, watercress, tomatoes. Refrigerate.
For dressing: Heat oil, sesame oil and garlic until garlic starts to brown. Remove from heat and cool. Add shoyu to cooled oil. Pour over salad just before serving. Garnish with green onions.
Yield: 10 servings