Field Salad with Warm Soy Dressing

Tips: Any combination of salad greens will work, but we used prepackaged greens labeled "spring mix." Toast pine nuts on a baking sheet at 350º for 5 minutes. They burn quickly, so watch them. Look for mirin in the Asian section of your grocery store.

Yield:

8 servings (serving size: about 2 cups)

Recipe from

Nutritional Information

Calories 52
Caloriesfromfat 55 %
Fat 3.2 g
Satfat 0.5 g
Monofat 1.2 g
Polyfat 1.3 g
Protein 1.8 g
Carbohydrate 4.3 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 199 mg
Calcium 13 mg

Ingredients

2 (5-ounce) bags gourmet salad greens (about 16 cups)
1 cup red bell pepper strips
1 cup diagonally sliced snow peas
1/3 cup diagonally sliced green onions
2 tablespoons pine nuts, toasted
1/4 cup low-sodium soy sauce
3 tablespoons apple juice
2 tablespoons rice vinegar
1 tablespoon mirin (sweet rice wine)
1 tablespoon dark sesame oil
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced

Preparation

Combine first 5 ingredients in a large bowl. Combine soy sauce and remaining ingredients in a microwave-safe bowl. Microwave at HIGH 90 seconds, and stir well. Pour dressing over salad, tossing gently to coat.

Note:

November 1996