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:

1/4 cup Garlic Olive Oil

2 T. Honey Ginger Balsamic Vinegar

1 T. rice wine vinegar

1 T. low-sodium soy sauce

2 T. fresh lime juice

1 T. Toasted Sesame Oil

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