If you’ve ever had an Asian-inspired salad featuring chicken as the star ingredient, give this meatless version a try. It’s packed with veggie favorites and a lip-smacking dressing, plus it features protein from nuts, seeds and edamame. This recipe comes to us from Rachel Meltzer Warren, MS RDN, author of The Smart Girl’s Guide to Going Vegetarian.
For the dressing:
- 2 teaspoons olive oil
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice wine vinegar
- 2 teaspoons honey or agave nectar
- pinch of salt
For the salad:
- 3 cups chopped romaine lettuce
- 1/2 red bell pepper, sliced into strips
- 1/4 cup chopped snow pea pods
- 1/2 cup shelled edamame, boiled or microwaved according to package directions
- 2 tablespoons roasted salted cashew pieces
- 1/2 small orange, peeled, segmented, and cut into bite-sized pieces
- 1 tablespoon chopped scallions
- 2 tablespoons chopped water chestnuts
- 1 teaspoon sesame seeds
- 1/4 cup crispy wonton noodles
In a small bowl, whisk together the dressing ingredients.
In a medium bowl, toss together the lettuce, red pepper, pea pods, edamame, cashews, orange slices, scallions, and water chestnuts.
Distribute into serving bowl and drizzle with dressing to taste.
Garnish with sesame seeds and wonton noodles.
This Recipe's Ingredients:
Asian Chopped Crunchy Salad
Servings per Recipe: 2Amount per Serving
Calories from Fat: 141
Total Fat: 16g
Saturated Fat: 2g
Dietary Fiber: 7g
Vitamin A: 34%
Vitamin C: 119%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.