Wednesday, June 22, 2011

Recipe: Asian Salad with ponzu ginger dressing and wasabi peas


5 ounces Spring Lettuce Mix --baby green and red romaine, tango, baby green and read oak, lolla rosa, baby green and red leaf, and baby green and red butter & red swiss chard, mizuna, tatsoi, baby spinach, and baby arugala, frisee, and radicchio

1 cup wasabi peas

Ponzu Ginger Dressing:
1/4 cup soy sauce
2 Tablespoons water
1 Tablespoon rice wine vinegar
1 Tablespoon freshly squeezed lime juice
1/2 teaspoon grated freshly peeled ginger
1 scallion, thinly sliced
(Makes about 1/2 cup of dressing)

In a small bowl whisk together all dressing ingredients.

In a large bowl toss together lettuce and wasabi peas. Add dressing to taste and gently toss. Serve immediately.

Recipe and photo from Simply Salads cookbook by Jennifer Chandler.

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