Are you ready for the long weekend?
We are heading to Long Island to visit with son number 1! He is going to show us around his new digs while he is pursuing his Doctorate at Stony Brook University!
For many of my long time followers, you probably have picked up on my obsession with chopped salads. It all started with lacrosse. Yup, lacrosse. Subway became our go-to stop during weekend long lacrosse tourneys a few years ago.
A quick and easy lunch that the kids could personalize and I could get a salad.
Their chopped salads are delicious and I have since started making them at home.
This week I saw an asian chopped salad on the My Whole Food Life website. It looked delicious but I am not a fan of peanut butter in dressing, so I thought I would modify it a bit to our taste.
I have to say, the whole family loved it and it will become a staple this summer. You can make it ahead of time and it will be ready to grab and go as you head out the door to a BBQ or family gathering. The flavors meld together well and I actually think it tasted better the next day.
This salad is loaded with anti-oxidants, fiber and above all TASTE!
Chopped Salad with Rice Wine Vinegar, Lime and Ginger dressing
2-3 cups chopped red cabbage
1 head chopped romaine lettuce
2-3 chopped peppers, red and yellow look very pretty with the red cabbage
1/4 cup chopped scallions
shredded carrots, 1/2-3/4 cup
1/4 cup frozen peas, 1/4 cup frozen corn
Toss the above ingredients together
1/4 cup rice wine vinegar
1/8 cup olive oil
2-3 tbl sesame oil (depending on how strong you like it)
1-2 tbl minced fresh ginger
1 tbl honey
juice of 1/2 fresh lime
2 tbl soy sauce (I used gluten-free)
Wisk dressing ingredients together and mix into salad
The ingredients can be modified to your families tastes but the basic dressing ingredients are what make the salad special.
Chicken would be a tasty addition to this salad to make it a complete meal.
Have a safe and happy holiday!
To Your Health – Noreen