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Ingredients20 m servings 215 cals
Original recipe yields 6 servings
- Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
- Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.
Per Serving: 215 calories; 12.3 g fat; 9.1 g carbohydrates; 19.3 g protein; 13 mg cholesterol; 1299 mg sodium. Full nutrition
ReviewsRead all reviews 2
This salad could be tasty if one added less than half the amount of soy sauce given. As it was, I added only half and the soy sauce overwhelmed all the other yummy flavors therein. I suggest ad...