Cal-Asian Sesame Salad
Cool, crisp substantial entree salad with addictive sesame dressing
Servings: 4
Ingredients
- 1 cup cooked brown rice
- 2 tsp sesame oil
- 2 tbsp sesame seeds
- 8 cups baby lettuce mix I add arugula, if not included
- 1/4 head radicchio
- 1 1/2 cups shelled frozen edamame, thawed
- 4 oz snow peas or sugar snap peas
- 2 cups cubed, cooked chicken breast see below for vegan option
- 2 green onions, thinly sliced
- 1/2 cup sliced almonds, toasted
Dressing
- 3 tbsp neutral flavored oil I use avacado
- 1 tbsp toasted Asian sesame oil
- 1/2 tsp salt
- 3 tbsp rice wine vinegar
- 2 tsp sugar
- 1 tsp Thai fish sauce
Instructions
- Heat the 2 teaspoons sesame oil in a medium skillet. Add and panfry the cooked brown rice and sesame seeds, stirring until the mix is lightly toasted. Set aside to cool.
- Clean and tea the lettuce mix into large bowl. Thinly shred the radicchio and add to the lettuce. Lightly steam the snow peas and cut in half. (I do this quickly in the microwave.) Add the toasted rice mixture, edamame, snow peas, chicken, green onions and toss to mix.Whisk the dressing ingredients together until well blended. Dress the salad to your liking, tossing to evenly distribute the dressing. Portion onto 4 dinner plates, and sprinkle with the toasted almonds.
Notes
To make the salad vegan, omit the chicken and increase the amount of edamame to 2 1/2 cups. Substitute coconut aminos for the Thai fish sauce.
- 479 calories
- Total fat: 28.3 g
- saturated: 3.4 g
- Cholesterol: 1 mg
- Sodium: 579 mg
- Total Carbohydrate: 36.7 g
- Fiber: 11.5 g
- Total Sugars: 6.7 g
- Protein: 22.1 g