CookEatShare is also available in English
Cerrar
click to rate
0 votos | 931 views
Raciónes: 4

Ingredientes

Cost per serving $3.84 view details
  • 1/2 lb Cooked duck meat, boneless cut julienne
  • 3/4 lb Bean sprouts
  • 1/4 c. Minced fresh coriander
  • 1/4 c. Japanese rice wine vinegar
  • 2 Tbsp. Soy sauce, light
  • 2 Tbsp. Sesame oil
  • 1/2 tsp Sugar
  • 2 Tbsp. Sesame seeds toasted Freshly-grnd black pepper to taste Iceberg lettuce shredded

Direcciones

  1. Place the ingredients for the salad in a bowl. Mix the dressing separately and toss with the salad. Serve over shredded iceberg lettuce.
  2. Comments: I developed this dish one night because I had a bit of roast duck left over. This salad is so good, however, which it would be worth your time to roast a duck just for this dish.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 165g
Recipe makes 4 servings
Calories 298  
Calories from Fat 230 77%
Total Fat 25.82g 32%
Saturated Fat 6.72g 27%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 486mg 20%
Potassium 320mg 9%
Total Carbs 10.12g 3%
Dietary Fiber 4.4g 15%
Sugars 4.25g 3%
Protein 9.08g 15%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment