Vietnamese Table Salad

Ingredients	Amounts
Red Leaf Lettuce, washed and drained	1 head
Cucumber, thinly sliced	½ each
Bean Sprouts	2 cups
Asian Basil	5 to 6 sprigs each.
Rau Ram
Red Perilla
Green Perilla

Method

1. Arrange the greens in an attractive manner on one side of a large platter.
2. Place the cucumber, bean sprouts and hers on the other side.
3. Serve.

Source: Chef Mai Pham of Lemongrass Restaurant, Sacramento, CA, as presented at the CIA-UCD “Flavor, Quality & American Menus” Leadership Retreat, September 2007