Monday, October 3, 2011

Asian Autumn Salad

I've been trying a lot more vegetarian meals for dinner... THIS recipe, i got from Vegetarian Times a magazine and web site that I've kinda become obsessed with! Yummy and delicious food, with tons of flavor. Check it out some time.

This recipe was submitted by a reader... and I changed it a little by adding Quinoa (a bit more protein and fiber never hurt a salad before!) It's sweet, sour, salty and tangy, and surprisingly very fulling! and did i mention, it's beautiful... "just look at it!" (if you are related to me you know why i put quotes around that... hahaha!)
Asian Autumn Salad
serves 6 / 30 minutes of fewer


-2 large oranges, peeled and cut into pieces (because it's autumn dish, i thought Apples would be delish in this recipe also!)
-2 cups shredded red cabbage
-2 cups shredded romaine lettuce
-1 1/2 cups cooked Quinoa (3/4 cup dry red or white Quinoa, 1 1/2 c. chicken broth)
-2 cups mung bean sprouts (I didn't add these, cause they are scary looking, but feel free)
-1 cup button mushrooms, sliced (Mmm!)
-3 stalks celery, sliced diagonally
-2 green onions, thinly sliced
-1 tsp. ground ginger
-1 tsp. garlic powder


-2 Tbs. rice vinegar
-2 Tbs. roasted Tahini* (see pic below)
-2 Tbs. toasted sesame oil
-1 Tbs. low-sodium soy sauce
-1 Tbs. honey
-1 tsp. fresh lemon juice
-1 clove garlic, minced (1 tsp.)
-1/4 tsp. ground ginger
-1/4 tsp. onion powder

1. To make Salad: (if adding Quinoa: make ahead and cool. then add to salad!) Combine all ingredients in large salad bowl (yes including the ground ginger and garlic powder, toss to coat.)

2. to make Dressing:
combine all ingredients in small glass jar with lid. Close lid and shake vigorously. Pour over salad and toss to combine!
*Tahini is ground Sesame seeds made into a paste or butter. You can find it in the organic section of the store by the peanut butter and almond butter... it's a small seed with lots of flavor! (If you can not find it, you could probably use peanut butter!)

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