1/8-1/4 lb watercress, optional
10-16 oz bean sprouts (steam in microwave over water for 3 minutes, rinse and cool
1 block regular tofu (about 16 oz), drained on paper towels, cubed
1 tomato, dice
1/4 onion, chopped
1 can (7-8 oz) red salmon, drained and crumbled
2 tbsp oil
1 clove garlic, minced
3 tbsp shoyu
1 stalk green onion, chopped
Layer first 6 ingredients in order given. Cover and chill until ready to serve. In a small saucepan, heat oil and garlic until garlic begins to brown. Remove from heat and carefully add shoyu and green onions. Set aside to cool until serving time. When ready to serve, pour dressing over salad.