Sunday, February 2, 2014

Asian Salad with Asian Ginger Dressing

After looking through many cookbooks trying to find an Asian salad and salad dressing that sounded good, I just decided to make my own.  I think it turned out pretty tasty!


Asian Ginger Dressing

3 cloves garlic, minced
1 3/4 TBS fresh ginger root, minced
1/2 cup vegetable oil
1/2 cup sesame oil
1/3 cup rice vinegar
1/4 cup low-salt soy sauce
3 TBS honey, slightly warmed
1 TBS lime juice
1 TBS toasted sesame seeds, optional

In a bowl combine all of the above ingredients.  Blend in a blender or use an immersion blender.


Mixed field greens
grape tomatoes
pea pods
shredded carrot
button mushrooms, sliced
mandarin oranges
Ramen noodles
scallions, chopped

Toss together all of the salad ingredients except the Ramen noodles and scallions.  Discard the seasoning packet from the Ramen noodles.  Break up the noodles into small pieces and toast in a fry pan on the stove top until lightly browned.  (The noodles will not be so hard if you toast them).

Sprinkle the toasted Ramen noodles and scallions on top of the salad.

Serve with the Asian Ginger Dressing.


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