1 (1 pound) bag Cut 'N Clean Greens Country Greens
1/4 cup bottled plum sauce
1/4 cup bottled hoisin sauce
1 tablespoon finely minced fresh ginger
1 tablespoon sesame oil
1 tablespoon rice vinegar (natural style, not seasoned)
1 cup shredded carrots
1 cup sugar snap peas, trimmed and cut into thirds
2 cups fresh bean sprouts (about 5-6 ounces)
2 green onions, sliced
1/3 cup chopped cilantro
1 (15 ounce) can mandarin oranges in juice, drained
Garnish: 1/4 cup toasted slivered almonds
In a large mixing bowl, whisk together plum and hoisin sauces, ginger, sesame oil and rice vinegar.
Add about 5 ounces finely shredded Country Greens (about 1/3 of the bag or so, any large stems removed; save rest for another use), carrots, snap peas, bean sprouts, onions and cilantro.
Stir and toss gently to coat all ingredients with dressing.
Gently stir in mandarin orange slices and sprinkle with toasted slivered almonds, if desired.
Makes about 6 cups.
Note: How do you shred the Country Greens? Place a handful of greens straight from the bag onto a cutting board. Using a sharp chef’s knife or santoku-style knife, chop a portion of the greens at a time, adding finished greens to the salad bowl when they are the size you like. Replace with another handful of greens and repeat until you have the amount needed.