Wednesday, April 2, 2014
Asian Chopped Crunchy Salad
Serves 2 (This recipe can be doubled.)
Recipe from Rachel Meltzer Warren The Smart Girl’s Guide to Going Vegetarian via Meatless Monday
Husband-Tested in Alice’s Kitchen
We found this colorful salad to be very refreshing and filling. It was easy to make too. To make preparation easier, I only measured the dressing ingredients. I just “eyeballed” the salad ingredients. Make this salad for your next Meatless Monday lunch. Use agave nectar instead of honey to make this dish vegan.
For the dressing:
2 teaspoons olive oil
2 teaspoons toasted sesame oil
2 teaspoons rice wine vinegar
2 teaspoons honey or agave nectar
pinch of salt
For the salad:
3 cups chopped romaine lettuce
½ red bell pepper, sliced into strips
¼ cup chopped snow pea pods
½ cup shelled edamame, boiled or microwaved according to package directions
2 Tablespoons roasted salted cashew pieces (I used unsalted cashews.)
1 small orange, peeled, segmented, and cut into bite-sized pieces
1 Tablespoon chopped scallions
2 Tablespoons chopped water chestnuts
1 teaspoon sesame seeds, toasted
¼ cup crispy wonton noodles (optional)
In a small bowl, whisk together the dressing ingredients.
In a medium bowl, toss together the lettuce, red pepper, pea pods, edamame, cashews, orange slices, scallions, and water chestnuts.
Distribute into serving bowl and drizzle with dressing to taste.
Garnish with sesame seeds and wonton noodles.
Nutrition Information per Serving
Calories: 324; Calories from Fat: 141; Total Fat: 16g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 386mg; Dietary Fiber: 7g; Protein: 9g; Sugars: 13g; Vitamin A: 34%; Vitamin C: 119%; Calcium: 10%; Iron: 14%