Iggy's Aloha Salad Ohana Size
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Iggy's Aloha Salad Ohana Size
Recipe Number: 1097467426
Contributor: Iggy

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4 heads Romaine lettuce
2 C each julienne carrots & whites of green onions,
1 C each julienne red & green bell peppers, celery, red onions
1 C each Mandarin oranges, sliced strawberries
4 boneless Chicken breast marinated in 2 Tbls olive oil, sliced Jalapeno, chopped cilantro; Then grilled, sliced thin
3 C med sized Shrimp, cleaned, deveined, marinated in 1 Tbls olive oil, curry powder to taste and ground pepper: Then grilled medium rare.
2 individual packages of cellophane or bean thread noodles, deep fried to a puff
1 or 2 packages of soft fresh Chinese eggs noodles (may replace with thin angel hair pasta)
1 C Sweet rice vinegar
1/2 C Orange juice
Squeeze in 1/2 lime & 1/2 lemon juice
2 Tbls Sesame oil
Olive oil to taste
Salt & pepper, sugar, grated ginger, red pepper flakes to taste.
Cooking Instructions
Wash and slice thin (julliene) lettuce, utilizing the white and crispy parts save tops just in case you run out of greens fo lata on. Arrange lettuce on platter with a slight diamond like crater in the center. On the outer sides of the crater, away from center place the soft egg noodles. In the center of the crater place puffed long rice, press slightly. Evenly top the remaining items, except chicken and shrimp & dressing, on the whole salad. Place chicken then shrimp on top of puff noodles. Wen stey time to kau-kau, scoop parts of the salad in the tossing bowl with da dressing and SHARE .
Additional Comments
Salad should look fun, interesting, colorful and full of ALOHA and Ohana "Calabash Kine". As with all of Iggy's recipe's IT's to TASTE of the host. Sometimes we place mac nuts on top, grilled char sui. One time somebody wanted kim chee. So braddah's and sista's ... It's UP TO YOU. Enjoy and SPREAD ALOHA

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