Summer Asian Salad Recipe By Tasty

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

ASIAN SUMMER SALAD

Steps:

• Preparation-----------.
• Chill the celery, cucumber and tomatoes.
• Dice the celery into small pieces.
• Dice or slice the cucumber, according to your preference.
• Dice or slice the tomatoes, according to your preference.
• Dressing-----------.
• Combine the honey, rice vinegar, and salt and mix well.
• Presentation-----------.
• Arrange lettuce leaves or greens on a serving plate.
• Place celery, cucumbers, and tomatoes on lettuce or greens.
• Lightly pour dressing over vegetables.
• Squeeze lemon juice, to taste, over salad.
• Sprinkle with minced ginger and enjoy!

SUMMER ASIAN SALAD RECIPE BY TASTY

Steps:

• Heat a small nonstick skillet medium heat. Add the sesame oil, ginger, and garlic and sauté for 1 minute, until fragrant. Add the brown sugar and water and stir until the sugar is dissolved and the mixture is bubbling, being careful not to let it burn. Fold in the peanuts and sesame seeds until well-coated in the sugar mixture. Remove the pan from the heat and set aside to cool for 10-15 minutes.
• In a large serving bowl, combine the Simple Truth™ Organic Power Greens with Fresh Carrot, scallions, jalapeño, cilantro, and basil. Drizzle with the Simple Truth™ Asian Style Sesame Vinaigrette. Toss until the salad is well mixed and evenly coated.
• Garnish with the glazed peanuts and sesame seeds.
• Enjoy!

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
• Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
• Bake for 25-30 minutes, until the vegetables are golden brown.
• Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
• Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
• Pour over the chimichurri dressing and toss until evenly distributed.
• Enjoy!

THREE BEAN SALAD WITH MOZZARELLA

Steps:

• Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
• Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
• Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.