Lighten Up!

6/01/2010


A few weeks ago what we thought would be a beautiful spring day, turned into a sweltering August-like heatwave.  As River and I sat in the kitchen going over the various ideas we had for our lunch, we decided that using the oven in these conditions would not be the best idea.  His idea "Let's go have sushi and salad!" was welcomed, however we agreed that it would be best to make our own at home.  We had enough ingredients for California Rolls and salad.  The rolls were basic, but the salad turned out great and we have made it once a week since that day.  Our simple, yet delicious salad follows.  Have to have meat?  Add grilled chicken or even a lightly broiled white fish on the side.

Simple Asian Salad  By Molly Seal

Dressing Ingredients:


•½ tablespoon ginger
•1 tablespoon sesame oil
•1 tablespoon rice wine vinegar
•1 tablespoon soy sauce
•½ tablespoon Dijon mustard
•½ tablespoon garlic minced
•1 ½ tablespoon olive oil


Salad Ingredients:


•¼ C julienned English Cucumber
•1 tablespoon sliced almonds
•½ C shredded cabbage/carrots (bagged coleslaw mix)
•3 Cherry Tomatoes halved
• ½ teaspoon toasted sesame seeds

Combine dressing ingredients in salad bowl.  Add salad ingredients to bowl.  Toss with dressing. Enjoy.  Serves 1.  Recipe can be easily increased to serve a crowd.

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