- Calories 128
- Caloriesfromfat 61%
- Protein 3.3g
- Fat 8.7g
- Satfat 1.1g
- Carbohydrate 11g
- Fiber 3.1g
- Sodium 95mg
- Cholesterol 0.0mg
Romaine Salad with Mandarins and Asian Dressing
James Carrier
N/A
How to Make It
Step 1
In a 6- to 8-inch frying pan, shake almonds often over medium-high heat until lightly browned, about 7 minutes. Pour from pan.
Step 2
In a large bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.
Step 3
If peel is tight on mandarins, use a knife to cut it and white membrane from fruit, then cut between inner membranes to release fruit segments. Discard peel and membrane; reserve juice for another use. If peel is loose, pull off and discard, then separate segments. Pull off and discard any loose membrane. Add fruit to the bowl.
Step 4
Peel and pit avocados; thinly slice into the bowl. Mix gently.
Step 5
Add lettuce and almonds to bowl. Mix gently, adding salt and pepper to taste.
Chef's Notes
Up to a day ahead, toast nuts and make dressing; cover and let stand. Chill greens. Peel and segment mandarins up to 6 hours ahead; cover and chill. Or, instead of fresh fruit, use 1 or 2 cans (11 oz. each) mandarin sections, drained.
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dmloss's Review
This was excellent. I made it for several friends that came over for dinner. I followed the recipe except for two things. I used a package of spinach instead of romaine and I just peeled the mandarins.
Dougboy's Review
Liked the combination here. Mine came out a bit liquidy but the flavors were really good.
bellymama's Review
This was a good simple salad. We really liked the dressing. I used fresh grated ginger and prepared dijon mustard. I also substituted toasted pine nuts for the almonds because it was what I had on hand. Served the salad with asian pork chops and brown rice.
Great !