Great flavor, super fast and easy. Served with Tee Pon Pork and Triple Sesame Asparagus for a great meal with guests. Going to try adding chicken to make a dinner salad.
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)
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Nutritional Information
Amount per serving
- Calories: 52
- Calories from fat: 55%
- Fat: 3.2g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 1.3g
- Protein: 1.8g
- Carbohydrate: 4.3g
- Fiber: 1.1g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 199mg
- Calcium: 13mg
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.
Field Salad with Warm Soy Dressing Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Microwave
- OCCASION: Valentine's Day
- PUBLICATION: Cooking Light
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Thai Chicken Salad with Peanut Dressing
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