Crunchy Asian Salad
Today’s featured recipe is my version of the Asian layered salad that’s been making the rounds on Facebook. The original bigger and flashier recipe came from a website called A Spicy Perspective. My version, adjusted so the two of us wouldn’t get tired of salad before finishing it and without a tall glass bowl to show off the layers, was a hit. With baguette on the side and fresh peaches for dessert, it was the centerpiece of a perfect summer meal.
It didn’t quite win the coveted Hiram seal of approval, a fact I blame on the radishes. They gave the salad a slightly bitter taste that didn’t mesh with the other Asian flavors. So next time, I’ll replace them with sweet peppers and sprinkle some cilantro on top for good measure. Yum!
Crunchy Asian Salad
Salad ingredients:
4 cups chopped romaine lettuce
1cup shredded carrots
3/4 cup miniature sweet peppers, sliced in rings
1 pound grilled chicken, chopped
3/4 cup snow peas, chopped
1/2 cup sliced onion (red if you’re going for pretty)
1/2 cup green onions
1/4 cup chopped cilantro
1/2 cup toasted sliced or blanched almonds
3/4 cup crispy Chinese noodles
Dressing ingredients:
1 1/2 tablespoons sesame oil
1 1/2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 1/2 teaspoons sesame seeds
1 teaspoon fresh, grated ginger
1/2 teaspoon dijon mustard
Directions:
Chop and slice all the ingredients for the salad. Layer the ingredients in a large glass bowl in this order: romaine, carrots, sweet peppers, grilled chicken, snow peas, red onion, green onion, cilantro.
Place all the dressing ingredients in a small jar or gravy shaker. Cover the jar and shake to combine. Refrigerate until ready to serve.
Serve the salad. Diners can dress their own portions and sprinkle crispy noodles and almonds on top.
