April 4, 2011

Recipe: Asian Orange Salad


We first had this salad when Jen's mom, Beth, made it for us last week. It was delicious, healthy and filling. We recently made it and it was very quick and easy to throw together. Beth used the Marzetti Asian Ginger dressing, but we experimented with the recipe for homemade dressing and put together our own, see below.

Salad ingredients:
• 2 1/2 cups shredded cooked chicken
• 3/4 cup finely chopped celery
• 1/2 cup chopped sugar snap peas
• 1/2 cup chopped red or green bell peppers
• Chopped green onion
• 1 10-ounce package angel hair slaw
• 1 package broccoli carrot slaw
• 1 8-ounce can sliced water chestnuts
• 1/4 cup slivered almonds
• 1 tablespoon sesame seeds

Dressing ingredients:
• 1/4 cup apple cider vinegar
• 1/4 cup rice wine vinegar (we didn't have this, so we substituted for a splash of white vinegar, a bigger splash of white wine and the rest water)
• 1/4 cup olive oil
• 2 tablespoons sugar (we substituted for 1/4 tsp. of Stevia)
• 2 teaspoons sea salt
• 1/2 teaspoon garlic powder
• 1/3 teaspoon black pepper

Mix it all together, squeeze a few orange slices on top and enjoy! (Keep the dressing separate if you have enough to save for leftovers, this salad keeps really well.)

Did you put your own spin on the salad or the dressing? Let us know in the comment section!

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