Shanghai or Peking Salad

This is a salad I had at my friends party.

She had it catered from Holten Brandi in Boston.

Everyone loved it and I found the recipe on a television program.

This was before computers and I had to mail away for the recipe…

Imagine that!

That was 35 years ago and I have been making it ever since.

I have added a couple of things but it is still very similar.

3  diced scallions

3/4 pound of blanched sugar snap peas

One head of shredded iceberg lettuce

Three handfuls of baby spinach

Three stalks of diced Bok chow

3 stalks diced celery.

One can of drained baby corn

One sliced red pepper

1/2 pound baby carrots

One can of drained, sliced water chestnuts

3 tablespoons toasted sesame seeds

8 ounces of fried chinese noodles

Dressing

1/4 cup rice vinegar

1/4 cup sugar or honey

2 Tablespoons soy sauce

2 teaspoons salt

One tablespoon sesame oil

1/2 cup peanut oil

Mix all the dressing ingredients and shake well.

Set aside.

This is a sweet dressing but very good on the salad.

It also makes a delicious marinade for chicken or pork.

Start assembling the salad.

Mix the spinach and lettuce together.

Place this on the bottom of the tray.

Decorate the top with the remaining ingredients except the sesame seeds and noodles.

I can now make the entire salad ahead of time. Wrap it well and keep in the refrigerator till it is time to serve. Take off the wrap and add the noodles , sesame seeds and dressing.

You can also add two pounds of shrimp or cooked chicken.

When I serve this as a lunch I may add the protein but in a buffet I usually leave the protein out.

Thank you Creativity in Catering and W.B.Z. T.V.

Published by cmangoff

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