I partly love salad nights because it is one of the fastest dinners to make, and partly because there is so much variation. It is not necessary to stick to a recipe word for word for them to come out right.
If you prefer less bell pepper…add less. If you don’t like broccoli don’t add it at all. You can make any salad vegetarian my substituting beans or tofu instead of meat, or in the case of this salad, add chicken to make it a bit heftier.
I’m always on the hunt for new salad recipes because we like to eat them for dinner 2-3 times a week.
Hope you enjoy it! (P.S. Yes, that’s Grey and Greyson in the background–it was a mini photoshoot during dinner 😉 )
Citrus and Sesame Asian Style Salad
Sesame Citrus Dressing:
- 1⁄2 cup orange juice ( we just squeezed an orange)
- 1 garlic clove
- 1 tablespoon Dijon mustard
- 1⁄2 cup white wine vinegar
- 1 tablespoon grated orange zest
- 1 teaspoon sesame oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup olive oil
- 2 tablespoons honey
- 2 cups edamame, shelled and cooked
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 1 navel orange, peeled, sectioned, and cut
- 1 cup red cabbage, shredded
- 1 crown of broccoli, cut into florets and lightly steamed
- green onion, thinly sliced
- mixed greens
- sesame seeds
Blend all the ingredients for the sesame citrus dressing in a blender until smooth. Set aside
In a large bowl combine all the ingredients for the salad, adjusting the amount of mixed greens and sesame seeds to your preference. Tip: adding more mixed greens stretches this salad for a larger crowd.
Pour the desired amount of dressing into the bowl and toss salad well. If there is leftover dressing save to marinate, chicken, tofu, or meat. (or make more salad!)
Love, Grey & Brianna