2 lg Leeks
3    Green onions
2 sm Zucchini
2 sm Carrots
2    Long "seedless type"
-cucumbers
1    Long white radish
2    Wood ear black fungus
1    Egg
1 tb Peanut oil
1/2 c  Cooked chicken meat
2 md Tomatoes
SAUCE:
1 ts Juice of ginger root
1 ts Dry mustard
2 ts Sugar
1 1/2 tb Thin soy sauce
1 1/2 tb Sesame oil
1 1/2 ts Chinkiang vinegar
1 tb Freshly squeezed tomato
-juice

Prepare Dressing: In mixing bowl, mix mustard & sugar; gradually add thin
soy sauce, blend to avoid lumping. Squeeze some peeled ginger root through
a garlic press to extract juice. Squeeze juice from tomato. Add other
sauce ingredients; stir well and set aside.

Prepare salad: Wash, then soak, wood ear fungus in 3 cups warm water for 1
hour. Beat egg; fry very thin omelet in large skillet greased with peanut
oil. Fry both sides gently. Set aside to cool.

Trim leeks, green onions, zucchini, carrots & white radish. Cut ends off
cucumber, but don`t peel. Peel carrots & radish. Shred vegetables with
shredder or cleaver. Wash tomatoes & cut each into eighths. Shred chicken
with fingers. Thinly slice omelet into strips. Pour boiling water over
fungus & drain. Cut out hard center & cut floppy ears into thin strips.

Finish: Layer shredded vegetables in center of serving plate, mounding
slightly as you build layers of cucumber, carrot, chicken, fungus,
zucchini, egg, leeks, radish, green onion & so on, ending with cucumber.
Arrange tomatoe wedge around outer edge. Working from center of vegetable
mound, arrange egg strips like spokes of a wheel. Add dressing and serve.