1 block firm tofu, drained & cubed
1 can (lg.) salmon, drained & flaked
1 lg. tomato, diced
1 sm. onion, chopped
1 pkg. (12 oz.) bean sprouts
1 bunch watercress (1/2" pieces)
1/2 c. green onions, chopped
1/2 c. salad oil
3 cloves garlic, minced
3/4 c. shoyu

In a large casserole dish, spread ingredients in layers in the following order: tofu, salmon, tomatoes, onion, bean sprouts, watercress and 1/4 cup green onion.

In a saucepan, combine salad oil and garlic. Bring to a boil. Remove from heat and add shoyu and remaining green onions; mix well. Pour dressing over salad and serve immediately.