Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
When I was first introduced to sushi, I was skeptical. I was not a fan of fish, let alone raw fish. I started out with a California Roll as it seemed safe and had all ingredients I liked. I could do crab because I knew it was cooked! Much more acceptable. This salad has all the ingredients of a sushi roll – all the flavors you’d expect! It’s just thrown over a bed of lettuce. It’s extremely satisfying and delicious and requires no rolling, so that’s a bonus!
I love that I can throw this together simply, and it can be taken to gatherings too. Just keep the dressing on the side and toss it all up when you arrive. Your friends and family will be thrilled with it! It’s always nice to have a fresh side for everyone to enjoy. Some even enjoy throwing some pickled seaweed in the mix just for a more Asian-inspired looking salad. It’s completely up to you!
Recipe and photo courtesy of All Recipes.
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Quick Tip: Test the dressing as you make it. Add more mayo if it seems too spicy.