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%
1 comment:
Hi Alice! Thanks so much for trying out this recipe. I'm thrilled to hear you liked it! Do let me know if you try out any other meals or snacks from The Smart Girl's Guide to Going Vegetarian!
Warmly,
Rachel
Post a Comment