Taking its cue from a stir-fry, this salad is really versatile. Start with the basic recipe and mix in your own favourite Ontario vegetables, then toss with this refreshing ginger dressing.
Preparation Time: 15 minutes
Cooking Time: 3 minutes
Makes: 4 servings
Ingredients
|
Assorted Ontario Lettuce (watercress, Boston, Bibb or leaf), torn into bite-size pieces |
8 cups (2 L)
|
Cooked boneless skinless chicken breats, cut into thin strips |
2
|
Ontario red pepper, cut into julienne strips |
1
|
Ontario carrots, thinkly sliced on the diagonal |
2 medium
|
Ontario broccoli florets |
1 1/2 cups (375 mL)
|
Ontario snow peas, tips removed and cut into julienne strips |
1 cup (250 mL)
|
Ontario green onions, thinly sliced |
3
|
Coriander, finely chopped |
3 Tbsp (45 mL)
|
Cashews, toasted |
1/3 cup (75 mL)
|
Chunk of peeled gingerroot |
2.5 cm or 1 in.
|
Rice wine vinegar |
3 Tbsp (45 mL)
|
Lime juice |
2 Tbsp (30 mL)
|
Soy sauce |
2 Tbsp (30 mL)
|
Brown sugar |
2 tsp (10 mL)
|
Vegetable oil |
1/3 cup (75 mL)
|
Each salt, black and cayenne peppers 1 ml 1/4 tsp |
1/4 tsp (1 mL)
|
Directions
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In large bowl, toss lettuce with chicken, red pepper, carrots, broccoli, snow peas, green onions, coriander and cashews.
-
In food processor, process gingerroot until finely chopped, scraping down sides. Add vinegar, lime juice, soy sauce and sugar. With machine running, gradually add oil. Add salt, black and cayenne peppers.
-
Gradually toss enough of the dressing with salad to coat lightly. You may not need it all.
© – Source: Foodland Ontario, 2010.
Nutrition Information per serving:
Calories: 385 kcal
Protein: 25 g
Fat: 24 g
Carbohydrate: 19 g
Fibre: 4 g
Sodium: 473 mg
Calcium: 92 mg
Iron: 4 mg
Last Update – August 15, 2017