JAPANESE SUMMER SALAD

- Lettuce

- 1 cup of hydrated shiitake mushrooms

- 1/2 of a large carrot, grated 

- Yamamotoyama Gold Roasted Nori Seaweed, shredded

- 2 tablespoons of dried apricots (option to substitute mandarine oranges)

- Sesame Seeds

- Option to add avocado

Dressing

- 1 cup of virgin olive oil

- 1/2 cup of balsamic vinegar

- 4 tablespoons of soy

- 4 tablespoons of honey

- 4 tablespoons of chopped ginger

- 2 tablespoons of sesame oil 

1.  Cover the shiitake mushrooms in boiling water and soak them up to 20 minutes, or until they soften. 
2.  Drain the water and set aside.
3.  Mix the lettuce, grated carrot, roasted nori seaweed, dried apricots and sesame seeds.
4.  For the dressing, blend 1 cup of virgin olive oil, ½ cup of balsamic vinegar, 4 tablespoons of soy, 4 tablespoons of honey, 4 tablespoons of chopped ginger, and 2 tablespoons of sesame oil.
5.  Combine all ingredients in to a bowl, toss and enjoy a fresh and delicious dish for hot summer days!