This salad has all the ingredients that I love. It has a good mix of crunchy turnips and Japanese cucumber. Instead of topping it with the usual croutons, I used some of the leftover Yau Char Kwai (Chinese crullers) that I bought for breakfast. The Yau Char Kwai has already turned soft, so I fried it without oil at low heat in my non-stick pan to make it crispy again.
Japanese Cucumber, 1 pc, cut into bite size
Turnips, 1 small, cut into bite size
Tomato, 1 pc, cut into cubes
Yau Char Kwai, 1 pc, cut into 1cm width
Salad Dressing Thousand Island Salad Dressing, 5 tablespoons
Extra Virgin olive oil, 1 tablespoon
Cream Cheese (optional), 2 tablespoons, break into small pieces
A dash of pepper
Mix all the salad dressing ingredients thoroughly. Put Japanese cucumber, turnips and tomato in a salad bowl. Pour the dressing into the vegetables. Place the yau char kwai on top of the salad.