These Chinese Green Salad Baskets full of bright and lively flavor.
Chinese Green Salad Baskets
Yield: 8 servings
Ingredients
- 2 tablespoons olive oil
- 8 refrigerated egg-roll wrappers
- 2 cups chopped butter lettuce
- ½ cup chopped fresh snow peas
- ½ cup chopped cucumber
- ½ cup chopped radish
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped purple onion
- 1 recipe Hoisin Vinaigrette (recipe follows)
Instructions
- Preheat oven to 400°.
- Lightly brush 8 wells of a standard-size muffin pan with olive oil. Set aside.
- Cut egg-roll wrappers into 4½-inch squares. Brush squares with olive oil. Press squares into prepared muffin pan, forming a basket shape.
- Bake until wrappers are crispy and edges are golden brown, approximately 5 minutes. Remove from pan, and place on a wire rack to cool completely.
- When ready to serve, divide lettuce, snow peas, cucumber, radish, bell pepper, and onion evenly among baskets. Drizzle with Hoisin Vinaigrette to taste.
Hoisin Vinaigrette
Yield: approximately ½ cup
Ingredients
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 3 tablespoons canola oil
- 1 tablespoon sesame oil
Instructions
- In a small bowl, combine hoisin sauce and rice vinegar. Add canola oil and sesame oil in a steady stream, whisking vigorously until incorporated.
Notes
MAKE-AHEAD TIP: Egg-roll wrapper baskets and Hoisin Vinaigrette may be made a day in advance. Store baskets in an airtight container at room temperature. Refrigerate vinaigrette in an airtight container. Let it come to room temperature before serving, and whisk to blend.
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