Friday, August 27, 2010

Asian Salad

2 servings

4 tbsp slivered almonds
1/2 tsp hoisin sauce
1 tsp honey
1/4 tsp crushed fresh ginger
1/2 clove garlic
2 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp canola oil
1/4 tsp sesame oil
4 cups shredded lettuce
1/2 red pepper, diced
2 tsp reen onion, chopped
1 stalk celery, chopped
12 snow peas chopped
1 carrot, grated
1 medium apple, cut into matchsticks
8 oz cooked chicken breast, diced

Toast the almonds in a nonstick pan on medium heat until they start to brown. Try not to burn them. Put on a plate and set aside to cool.

Mix hoisin, honey, ginger, garlic, vinegar and oils with a fork until it comes together as a dressing.

Combine all the veggies and toss with dressing. Top with chopped chicken and toasted nuts.

- asian salad -

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