When I make my salads, I make sure that the ingredients match the flavor profile. Like, I would never add cucumbers to a Latin style dressing. Nor would I add peppers to a Caesar salad, or tomatoes to an Asian inspired salad. I just wouldn't. I also have a hard time not putting something in if I know it belongs. Like today...I didn't have any RED bell peppers or PURPLE cabbage. I almost didn't want to make the salad... but I had a bunch of Asian inspired ingredients already out from prepping a Chicken Satay for dinner, and I needed lunch. That is how I have been rolling lately. The ingredients are all out, so I say "What can I make with these ingredients set before me, that will serve a double duty purpose?" So, I made the salad anyway, and it was delicious! I have one extra salad in the fridge for my husbands lunch tomorrow, dinner marinating and a jar full of dressing and lunch eaten.
Ingredients
- 1 head of Romain lettuce, cut up
- 1/2 head of small green/red cabbage, chopped small
- 2-4 green onions, slivered
- 2-4 peeled shaved carrots, sliced
- 2- stalks of celery, sliced thin
- Handful of chopped fresh cilantro
- 1 large red pepper better, chopped
- 1 handful of snap peas or snow pea pods, sliced
- Grilled chicken
- Fried ginger flavored wonton strips
- Toasted almonds and/ or sesame seeds
- Asian dressing (see below)
Ingredients
- 1 clove garlic, minced
- 1 Tbsp. minced fresh ginger root
- 1/2 cup olive oil
- 1/4 cup rice vinegar (white is fine too)
- 1/4 cup soy sauce
- 3 Tbsp. honey or agave nectar
- In a pint jar or larger, combine ingredients.
- Cover the jar with a tight fitting lid, and shake well.
- Store covered in the refrigerator up to 2 weeks.
Great as a marinade