Home Cooks Online

So it's the New Year and that
means you're supposed to eat healthy, low fat, low calorie, high protein, high
fiber, low bad cholesterol, organic, locally grown foods. I'm sure I've forgotten quite a few other
adjectives, but you get the idea. And
you're supposed to do this at least until mid-summer, whereupon you can give up
and start reverting back to your high fat, high calorie choices in preparation
for sweater weather. All of it is a big
exhausting, and in my old age, sometimes I forget if it's the time of year I'm
supposed to be high or low on the scale. Fortunately, this salad is a little bit of everything, including
cultures, so you can eat it year-round. I thought it was a rather ingenious invention of mine (one of my more
brilliant moments) because I get to enjoy the flavor of sushi without having to
go out, fuss with clumsy rolling, or find special ingredients. Everything here is easy to locate in your
regular store, and often in your very own refrigerator. Enjoy a sushi salad, feel healthy, pray for
summer. Happy New Year. 

Sushi Salad Recipe

1/2 head red leaf lettuce (or
shredded nori)
2 cups cooked rice
1 bunch spring onions,
chopped
1 cucumber, seeded and sliced
lengthwise
1 avocado, chopped
1 hard boiled egg, chopped
Cooked fish or shrimp
(optional) 

Dressing:

A healthy splash each of:
soy sauce
olive oil
lemon juice
vinegar
1 tablespoon grated ginger
1 tablespoon prepared
horseradish (or grated fresh) 

Toss ingredients. Mix dressing and pour over salad. Easy. Serves
4.