Friday, February 22, 2013

Healthy Fresh Spring Salad with Soy Ginger Dressing

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!