Title: California Roll Salad
Categories: Salad
Yield: 4 Servings

		Sticky Rice (recipe
		Follows)
12	oz	Mixed greens, including
		Chopped spinach
1		Avocado, peeled and sliced
1		Carrot, julienned
1		Cucumber, julienned
1/4	c	Red cabbage, julienned
4		Sheets of won ton dough,
		Julienned & fried (see note)
3		Sheets nori, cut in thin
		Strips
		Wasabi Honey Soy Vinaigrette
		(recipe follows)

Prepare rice and set aside. Mix greens, avocados and julienned vegetables. Place fried won ton noodles, nori, a small scoop of sticky rice and a dollop of wasabi on top. Drizzle with Honey-Soy Vinaigrette. Makes 4 servings.

NOTE: To fry won tons, place 1 sheet's worth at a time in skillet of hot oil 1/4 inch deep over medium heat and cook until crisp. Drain on paper towels. For a seafood variation crown each salad with 2 ounces of fresh lump Dungeness or king crabmeat.

STICKY RICE: Boil 6 tablespoons of uncooked gluten rice in a scant 1/2 cup water for 12 minutes.

HONEY SOY VINAIGRETTE: Whisk together 2 tablespoons soy sauce, 2 tablespoons canola oil, 1 tablespoon honey, 1 tablespoon Oriental sweet rice vinegar, 1 shallot, minced, chopped cilantro leaves from 4 sprigs and 1 inch fresh ginger, grated.

Per serving: Calories 366 Fat19g Cholesterol 40mg Sodium 832mg Percent calories from fat 45%

Source: Bread Winners and the Dallas Morning News 9/25/96 Typos by Bobbie Beers

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