Recipe: Chinese Salad Bar

CHINESE SALAD BAR

"Here's a colorful selection of ingredients for a make-your-own Chinese-style salad buffet."

3 pounds cooked medium shrimp
5 cups cooked chicken, torn into bite-size pieces
2 cans (11 ounces each) mandarin oranges, drained
1 cup chopped fresh cilantro
3 heads iceberg lettuce, thinly sliced
3 heads romaine lettuce, thinly sliced
2 8-ounce cans water chestnuts, drained and sliced
1 pound firm tofu, drained and cut into 1/2-inch cubes
3 ounces alfalfa sprouts (about 2 cups)*
4 cucumbers, peeled, seeded and cut into matchsticks
3 avocados, peeled, seeded and sliced
1/4 pound bean sprouts, coarsely chopped (see note)
2 cups diagonally sliced celery
2 cups sliced green onions with tops (about 2 bunches)
2 cups toasted, coarsely chopped cashews or sliced almonds**
Fried wonton strips (optional)***
Rice noodles, prepared according to package directions
Bottled soy-lemon dressing or similar Asian dressing
Bottled sesame dressing
Bottled ginger dressing

Arrange shrimp, chicken, oranges, cilantro, lettuces, water chestnuts, tofu, alfalfa sprouts, cucumbers, avocados, bean sprouts, celery, green onions and cashews or almonds, wonton strips, if using, and rice noodles on plates or platters.

Put the salad dressings in bowls. Let guests arrange salads using whatever ingredients they desire, then let them ladle the dressings over.

*Raw alfalfa sprouts have been linked to food-borne illnesses because of bacterial contamination of the seeds. Some health officials recommend not eating any kind of raw sprouts.

**To toast nuts:
Spread on baking sheet and bake in 375 degree F oven for 5 to 8 minutes or until brown.

***To make wonton strips:
Slice fresh wonton wrappers (found in the produce section of many supermarkets) into 3/4-inch-wide strips. Fry the strips in hot oil (375 degrees F) until crisp. Drain on paper towels.

Makes 12 large servings
Source: Oregonian/ FoodDay, Adapted from: Easy Entertaining With Marlene Sorosky