How to make?
Went to eat at a Chinese restaurant last night and they had something on their salad bar that intrigued me. It was somethng like a wilted lettuce but was the solid head of lettuce . It had a puckery, vinegar-like dressing. (not a balsamic or cider). Hit the spot with me and I went back for seconds. Didn't taste low sodium though. Does that sound familiar to anyone? Barb