Layered Tofu Salad

Ingredients

 * 1 1/2 gallon shredded iceberg lettuce (2 large heads)
 * 3 medium red onions, thinly sliced 1 lb 8 oz
 * 3 quart bean sprouts (48 oz)
 * 9 medium tomatoes, 1/2 inch cubes 2 lb 14 oz
 * 3 lb silken tofu, 1/2 inch cubes
 * 1 lb canned red salmon or light tuna 8 oz
 * 3 cups watercress, cut in 1-inch pieces optional
 * warm soy sauce dressing
 * 1 cup soy sauce
 * 3/4 cup soybean oil
 * 1 1/2 cups green onions, minced
 * 9 clove garlic, mashed
 * 1 1/2 tsp sugar
 * 3/4 tsp bottled hot pepper sauce

Directions
For buffet service, layer salad ingredients in order of listing in a large shallow bowl or serving platter. Just before serving, heat ingredients for Warm Soy Sauce Dressing. Toss salad and serve. For table service, toss salad and serve about 2 cups per serving. Garnish with choice of cherry tomatoes, sliced red onions, sweet red or yellow peppers, sugar pea pods or sliced cucumbers. Recipe from United Soybean Board