Spring is a great time of year to enjoy fresh produce and
salad greens. Eating a raw salad loaded with nutrients, vitamins and essential
minerals is a healthy way to satisfy any appetite.
Select your favorite salad greens and early spring
vegetables (even late winter vegetables are fantastic) and create a colorful,
tasty salad that you can enjoy as a whole meal for lunch or dinner. Pair it
with some fresh grilled chicken breast of fish and you have a really great
feast.
Fresh Asian Salad
Fresh Organic
Romaine lettuce
Fresh
Organic Mixed Field Greens
Cucumber
diced
Radish sliced
Golden Beets
Raw Sliced
Sweet Red
and Yellow Peppers sliced
Snow Peas
sliced julienne (these are crunchy and great, raw of course)
Celery
sliced, add some of the fresh leaves as well
Blueberries
fresh
Sunflower
Seeds raw unsalted
Asian Chow Mien Noodles for garnish and crunch
Soy Ginger Dressing
2 clove Garlic
finely diced and mashed (you can use a garlic press)
1 inch piece
Ginger peeled and finely diced and mashed
2 TBS Peanut
or Olive oil
1 tsp. Sesame
Oil
2 TBS Soy
Sauce or Tamari Soy Sauce
Sriracha
Pepper Sauce to taste, I like alot
4 TBS Rice
Wine Vinegar
2 TBS Korean
Bulgogi Marinade Sauce (optional) or Teriyaki Sauce will work too
Salt and
Black Pepper to taste
Pick a large,
pretty Asian bowl and arrange the salad ingredients in a colorful feast for the
eye. Drizzle a few teaspoons of the dressing over the salad. I also squirt Sriracha Sauce all over the
salad too. I like it hot and spicy. Enjoy!
