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Recipes // Salads // Asian Chopped Crunchy Salad

Asian Chopped Crunchy Salad

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No meat, No fish, No eggs, No dairy
Makes 1 serving

By Rachel Meltzer Warren

Ingredients:

Dressing:

  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey

Salad:

  • 3 cups chopped romaine lettuce
  • 1/2 red bell pepper, sliced
  • 1/4 cup fresh snow pea pods, chopped
  • 1/2 cup shelled edamame, boiled or microwaved
  • 2 tablespoons salted cashew pieces
  • 1/2 orange, peeled, segmented, and cut into small pieces
  • 1 tablespoon scallions, chopped
  • 1/4 cup water chestnuts, chopped
  • 1 tablespoon sesame seeds
  • 1/4 cup crispy wonton noodles*

Directions:

  1. In a small bowl, whisk together dressing ingredients. In a medium bowl, toss lettuce, pepper, pea pods, edamame, cashews, orange, sesame, scallions, and water chestnuts together. Drizzle with dressing and toss until coated. Distribute into serving bowl and garnish with sesame seeds and wonton noodles.
  2. *To make it gluten-free, replace wonton noodles with crumbled Mary’s Gone Crackers or another gluten-free cracker.
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