Somen Salad
Jeanne Toulon
ingredients
- 1 Pkg. Somen, Boiled
- Head Lettuce, Shredded or Cut Thin
- Ham, Chopped
- 2 or 3 Eggs, Scrambled
- 1 Kamaboko (Fish Cake), Chopped
- 3 Stalks Green Onions, Sliced
- Cucumbers, Peeled, Seeded and Sliced Thin
- Sauce:
- 2 T. Black Sesame Seeds
- 2 T. Sugar
- 1 t. Salt
- 1/4 C. Salad Oil
- 3 T. White Distilled Vinegar
- 2 T. Shoyu
directions
- 1
Follow directions on package to cook somen. After cooked and cooled, lay somen in a 9“x13” pan. Garnish with lettuce, kamaboko, ham, green onions, cucumber and scrambled eggs.
- 2
Mix sauce in a bottle, shake well and pour over salad.
notes
Good with Orange Salad
Source: Jeanne Toulon
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