Title: California roll salad
 Categories: New import
      Yield: 4 Servings
 
           Sticky Rice (recipe
           Follows)
     12 oz Mixed greens, including
           Chopped spinach
      1    Avocado, peeled and sliced
      1    Carrot, julienned
      1    Cucumber, julienned
    1/4 c  Red cabbage, julienned
      4    Sheets of won ton dough,
           Julienned & fried (see note)
      3    Sheets nori, cut in thin
           Strips
           Wasabi Honey Soy Vinaigrette
           (recipe follows)
 
  Prepare rice and set aside. Mix greens, avocados and julienned
  vegetables. Place fried won ton noodles, nori, a small scoop of
  sticky rice and a dollop of wasabi on top. Drizzle with Honey-Soy
  Vinaigrette. Makes 4 servings.
  
  NOTE: To fry won tons, place 1 sheet's worth at a time in skillet of
  hot oil 1/4 inch deep over medium heat and cook until crisp. Drain on
  paper towels. For a seafood variation crown each salad with 2 ounces
  of fresh lump Dungeness or king crabmeat.
  
  STICKY RICE: Boil 6 tablespoons of uncooked gluten rice in a scant
      1/2    cup water for 12 minutes.
  
  HONEY SOY VINAIGRETTE: Whisk together 2 tablespoons soy sauce, 2
  tablespoons canola oil, 1 tablespoon honey, 1 tablespoon Oriental
  sweet rice vinegar, 1 shallot, minced, chopped cilantro leaves from 4
  sprigs and 1 inch fresh ginger, grated.
  
  Per serving: Calories 366 Fat19g Cholesterol 40mg Sodium 832mg Percent
  calories from fat 45%