Green Tea Salad

• 1 teaspoon vegetable oil
• 4 garlic cloves, thinly sliced
• 14 cup green tea leaves
• 14 cup lemon juice, plus
• lemon wedge, for serving
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce
• 2 tablespoons fresh ginger, grated
• 1 jalapeno pepper, stemmed, seeded, and finely chopped
• 6 tablespoons dry-roasted unsalted peanuts, chopped
• 14 cup unsweetened dried shredded coconut, toasted
• 2 tablespoons sesame seeds, toasted
• 1 (5 ounce) bag mixed baby greens (8 cups)

1. In a small skillet, heat oil over medium heat.
2. Add garlic and cook, stirring until golden, about 3 minutes.
3. Set aside.
4. In a small bowl, combine tea leaves, lemon juice, soy sauce, fish sauce, and ginger.
5. Let stand at room temperature for 30 minutes.
6. Strain the dressing into a bowl, pressing with a spoon, and discard the solids.
7. Stir the jalapeno, peanuts, coconut, sesame seeds, and reserved garlic into the dressing.
8. Toss with the mixed greens in a salad bowl and serve with the lemon wedges.

vegetable oil, garlic, green tea, lemon juice, lemon, soy sauce, fish sauce, fresh ginger, pepper, peanuts, coconut, sesame seeds

Taken from www.food.com/recipe/green-tea-salad-249087 (may not work)