Salad Special Recipe
Salad with green leaf lettuce, a variety of fresh cut vegetables, wakame, tofu, and Miyos house dressing
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Ingredients
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Salad Base
Additional Ingredients
Dressing
Method
Preparation of Salad Base
- 1
Wash and Prepare Vegetables
Thoroughly wash the green leaf lettuce, cucumber, cherry tomatoes, bell pepper, radishes, and carrot under cold running water. Pat them dry with a clean kitchen towel.
- 2
Chop Vegetables
Chop the green leaf lettuce into bite-sized pieces. Slice the cucumber, bell pepper, and radishes thinly. Halve the cherry tomatoes. Julienne the carrot into thin strips.
Preparation of Additional Ingredients
- 3
Rehydrate Wakame
Place the dried wakame in a bowl of warm water and let it soak for about 10 minutes until it expands. Drain and squeeze out excess water.
- 4
Prepare Tofu
Cut the firm tofu into cubes. Optionally, pan-fry the tofu in a non-stick skillet with a little oil over medium heat for 5-7 minutes until golden brown on all sides.
Assembly and Dressing
- 5
Combine Ingredients
In a large salad bowl, combine the chopped green leaf lettuce, cucumber, cherry tomatoes, bell pepper, radishes, carrot, rehydrated wakame, and tofu cubes.
- 6
Add Dressing
Drizzle the Miyos house dressing over the salad mixture. Toss gently until all ingredients are well-coated with the dressing.
- 7
Serve
Serve the salad immediately in individual bowls or plates. Enjoy fresh!
