Fleur de Lis

Fleur de Lis

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Tuesday, June 20, 2017

Asian Salad with Honey Ginger Vinaigrette

Use any type of Spring Salad greens or mesculin mix. You can use either almonds or cashews for this dish, I happened to have almonds on hand. 

For the salad, combine all ingredients except for the almonds/cashews:

1 lb. frozen shelled edamame, cooked according to package directions and chilled
6 cup mixed greens
1 1/2 cups shredded carrots
1 each red and yellow bell bell pepper, thinly sliced
3/4 cup chopped fresh cilantro
1/3 cup bias-sliced scallions
3/4 cup roasted, salted almonds or cashews

For the Vinaigrette:
1 T. rice wine vinegar
1 T. low-sodium soy sauce
2 T. fresh lime juice
1 T. grated fresh ginger
1 t. minced garlic
1 t. honey
1/2 t. salt

Whisk together all ingredients until well combined. Toss with salad. Just before serving, toss cashews or almonds in with the slaw.

Adapted from Cuisine at Home Issue 124

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