RECIPES OF LAOS

Ingredients

1/2 cup

2

16 sprg

1/2 cup

1 medium

1/2 cup

1 head

1 head

1 bn

2

6 tbsp

1 tbsp

1 tsp

5 tbsp

1 tbsp

Celery hearts (thinly sliced)

Green onions (halved lengthwise, then cut into 1" pieces)

Cilantro (leaves only)

Fresh mint leaves

Tomato (halved and cut into very thin slices)

English cucumber (thinly sliced)

Romaine lettuce (inner leaves only)

Butter lettuce (inner leaves only)

Watercress (large stems removed)

Hard cooked eggs (whites and yolks separated)

Vegetable oil

Garlic (minced)

Splenda

Lemon juice

Fish sauce

1. Combine the celery, green onion, cilantro, mint, tomato, cucumber, lettuce and watercress
2. Thinly slice the egg whites and add to the mix
3. Heat the oil in a small frying pan over medium heat
4. Add the garlic and cook until the garlic turns pale gold
5. Remove from the heat and let cool
6. Mash the egg yolks and add the Splenda, lemon juice and fish sauce
7. Beat in the garlic and oil
8. Toss with the salad, lightly pressing the ingredients together