You know the saying “go big or go home?” It was totally meant to apply to salads. I’ve never been a huge salad person, but over the years I gravitate towards them when they are packed full of really yummy ingredients. It has to be a hearty salad. How people can just eat some lettuce with a couple tomatoes, shredded carrots and cucumbers is still a mystery to me. No judgement, I certainly wish I could end a meal completely satisfied off of just those components, it just hasn’t happened yet. However, you give me a loaded veggie salad and I’m happy as a little lark.
This is one of those salads. It’s crammed full of veggies and has such a wonderful profile from the soy sauce, ginger, oranges and honey. It’s mostly a savory salad, but there’s definitely a hint of sweetness in there.
Salads are also one of those super easy dishes to have on hand for busy weeks. You can make extra to have on hand for lunch or leftover dinners throughout the week. Maybe switch up the protein each time and it’s like a brand new meal. You could make this even heartier by adding cold rice noodles to it. Especially if it helps your kiddos get on board. Either way, I think the whole family will love this one.
Veggie Salad with Sesame Ginger Soy DressingSERVES 4 PrintDownload
- 8 cups of chopped romaine lettuce
- 1 large red onion
- 1 large cucumber
- 2-3 mandarin oranges
- 1/2 lbs of asparagus
- 2/3 cup wasabi peas
- 1/3 cup toasted sliced almonds
- 2 tsp of fresh grated ginger
- 1/4 cup low sodium soy sauce
- 2 Tbsp of rice wine vinegar
- 1/4 cup sesame oil (can use canola or vegetable)
- 1 tsp of honey
- To make the dressing, combine the grated ginger, soy sauce, sesame oil, rice wine vinegar, honey and sesame seeds in a bowl. Whisk together and set aside while you assemble the salad.
- Toast the almonds in a dry skillet over medium heat until they are golden brown and fragrant. Set aside to cool.
- Chop the onion and place it on a baking sheet. Toss with about one teaspoon of olive oil and roast in a 400 degree oven for about 10-15 minutes. Set aside to cool completely.
- Snap the ends off the asparagus. Place in a shallow baking dish. Pour boiling water over the asparagus and let it sit for about 3-5 minutes. Drain and rinse under cold water. Chop the cooled asparagus into 1 inch pieces.
- Peel the cucumber. I spiraled mine into noodle like strands, but chopping works just fine too.
- Peel the mandarin oranges and section them. Chop the romaine into bite size pieces and place it in a big bowl. Toss the greens with a little bit of the dressing. Top the romaine with the chopped asparagus, roasted onions and sectioned mandarins.
- Sprinkle the salad with the toasted almonds and wasabi peas. Drizzle the remaining dressing over the salad and serve.