Receta Asian Salad with Soy-Ginger Vinaigrette
Ingredientes
- 1 (5 oz) package Spring Mix Salad Mix
- 1 thinly sliced carrot
- 1 thinly sliced peeled cucumber
- 3 sheets toasted seaweed, sliced into strips
- 2 teaspoons toasted sesame seeds
- 1/4 cup cilantro leaves
- 1 avocado, sliced, pit removed
- 1/3 cup Blue Diamond Wasabi and Soy Sauce Almonds
- For the Soy-Ginger Vinaigrette:
- 2 tablespoons Rice Wine Vinegar
- 2 tablespoons Tamari or Soy Sauce
- 1/4 cup toasted sesame oil
- 1/4 cup canola oil
- 2 tablespoons honey or brown sugar (use brown sugar for vegan)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon black pepper
View Full Recipe at Two Peas and Their Pod
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 120g | |
Recipe makes 6 servings | |
Calories 322 | |
Calories from Fat 204 | 63% |
Total Fat 23.09g | 29% |
Saturated Fat 2.68g | 11% |
Trans Fat 0.04g | |
Cholesterol 0mg | 0% |
Sodium 311mg | 13% |
Potassium 293mg | 8% |
Total Carbs 26.79g | 7% |
Dietary Fiber 5.4g | 18% |
Sugars 6.91g | 5% |
Protein 5.16g | 8% |