Total Time
Prep 30 mins
Cook 0 mins

My Mom used to make this for special occasions. I could eat a whole batch of this all myself. It is even better the next day all wilted and soggy, but most people prefer it fresh.

Ingredients Nutrition


  1. Prepare all salad ingredients and place in large bowl.
  2. Whisk together all dressing ingredients in a bottle or small bowl.
  3. When ready to serve toss salad and dressing together.
Most Helpful

We enjoyed this salad which is also very adaptable to changes. I used the whole head of lettuce but only about 6 ounces of bean sprouts and everything as indicated, except in the dressing I used chili sesame oil (I didn't have the other kind) -- very good and it makes a lot! I will be having this very WW friendly salad for lunch all week! Thanks for sharing!

ellie_ September 20, 2008

This is very good, a nice change from the usual. I'm thinking adding chicken for a main dish salald would be excellent. Thanks for posting!

Recipe Reader March 21, 2007

This was delicious and made a lot of salad. Great color and texture all around also. The only drawback was the mushrooms soaked up all the dressing. Be sure to add them last. This salad is 3 points per serving for any Weight Watchers out there.

Amber of AZ July 19, 2006