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By: Emily R.
| Description: | ||
| Time: | 10 min (10 min to prepare, 0 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 package precooked white rice in microwavable cups 3 tablespoons seasoned light rice vinagar 1 each head boston lettuce 1 each cucumber, thinly sliced 1 lb surimi 3 tablespoon reduced sodium soy sauce 2 tablespoon slivered pickled ginger |
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| Directions: | ||
| Prepare rice as label directs. Pour rice into medium bowl, and toss with 1 tablespoon vinegar; set aside. Arrange lettuce leaves on large platter. Top leaves with seasoned rice, cucumber and avocado slices, and surimi. In cup, mix together soy sauce and remaining 2 tablespoons seasoned vinegar. To serve, drizzle soy dressing over salad; sprinkle ginger on top. |
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| Notes: | ||
| 9 fat | ||
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