2 cups mixed fresh salad greens
1 cup fresh bean sprouts (moong bean or alfalfa sprouts)
1/4 cup sliced chestnuts
2 tbsp roasted chopped peanuts
1 tbsp fresh coriander leaves
For the salad dressing:
1 tbsp rice-wine vinegar
1 tbsp soya sauce
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp dark sesame oil
1/2 to 1 tsp brown sugar
Salt to taste, Pinch of black pepper powder
Put the greens, sprouts and chestnuts in a large glass dish.
Drizzle the dressing and toss till well coated.
Sprinkle the nuts and coriander and serve preferably chilled.