Oriental Veggie Salad

Oriental Veggie Salad

I love this salad because it is so versatile. I use veggies that are in season and have the most flavor. Sometimes I just throw together what we have at the restaurant and we might have a new salad each day with the same basic concept. Here is the basics and you use your imagination to create a salad that would be tasty to your tummy. Here goes:

3 cups sugar snap peas
2 English cucumbers, cut into quarters longwise and diced
3 cups baby bella mushrooms
1 cup thinly sliced red onion
1 green pepper thinly sliced
1 red pepper thinly sliced
1 orange pepper thinly sliced
3 cups diced tomatoes
1 cup broccoli, cut into tiny florets

Dressing:

1 cup Hoisin Sauce
1/3 cup Rice Vinegar
1 Tbsp Sesame oil
1/4 cup Extra Virgin Olive Oil
3 tsp sugar
Salt and Pepper to taste

Cut and prep all of your veggies and place into a large bowl. Put all dressing ingredients in a bowl and whisk until thoroughly combined. Pour over veggies and mix well. Place in the refrigerator for a few hours until serving so that flavors can meld with the veggies. Don't forget to use your imagination and try this will different veggies. Good luck and happy eating.