Crunchy Watercress Salad

• 12 lb mung bean sprouts (4 cups)
• 3 bunches watercress
• 14 cup chopped red pepper
• 6 -8 scallions, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 4 tablespoons orange juice
• 5 -6 large lettuce leaves

1. Blanche bean sprouts in boiling water for 5 seconds.
2. Drain and immerse in cold water to stop cooking.
3. Drain.
4. In salad bowl, combine watercress, red pepper, scallions, and bean sprouts.
5. Mix together soy sauce, vinegar and orange juice.
6. Toss vegetables with dressing.
7. Serve on lettuce leaves.

bean sprouts, bunches, red pepper, scallions, soy sauce, rice vinegar, orange juice

Taken from www.food.com/recipe/crunchy-watercress-salad-501024 (may not work)