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Ingredientes
- 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
- Place the ingredients for the salad in a bowl. Mix the dressing separately and toss with the salad. Serve over shredded iceberg lettuce.
- 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.
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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% |
