Lee Kum Kee

Yield: 4 servings.

4 Tbsp. Lee Kum Kee Chili Garlic Sauce

4 oz. Lee Kum Kee Plum Sauce

2 Tbsp. Lee Kum Kee Sesame Oil

1 oz. vinegar (lime juice may be substituted)

4 cups romaine lettuce

4 oz. cucumbers, peeled, cut into ¾" squares

1 oz. Thai basil, sliced

1 whole mango, ripe, peeled, cut into ½" squares

4 oz. Mandarin orange segments (canned)

4 oz. grape tomatoes

In a bowl, whisk Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Plum Sauce and Lee Kum Kee Sesame Oil and vinegar. In a separate bowl, add remaining ingredients. Pour dressing over salad, toss and serve.