|This Amazing Asian Salad with Soy-Sesame Dressing is a new favorite at my house!|
I'm pretty infatuated with salads. Many days I'll eat a big salad for lunch and then have another small salad as part of my dinner. I like salads of every kind, and years ago the Salads category on the blog got so crowded I had to subdivide it to make the page more manageable. With all the salad love going on around here, every so often a salad comes along that really knocks my socks off, and for more than a week now I've been eating this amazing Asian green salad with Soy-Sesame Dressing and sesame seeds.
The salad came from Food to Live By, a great cookbook written by one of the owners of Earthbound Farms, and it's a recipe she got from the owners of Flying Fish Grill, where it's one of her favorite things to order. It's the flavorful shake-in-a-jar dressing that makes this salad. Romaine lettuce and baby greens are tossed together with the dressing and then top with slivered carrots, slivered cucumbers, diced tomatoes, and sesame seeds. That's all there is to it, and truthfully when I was making it I was skeptical, especially about the dressing which seemed awfully thin to be a dressing for lettuce. But the ultra-flavorful salad was absolutely devoured by Jake and I the first time we made it, and I think I've made it five more times in a week. If you're a salad lover like I am, I promise this is a salad worth paying attention to.
Combine soy sauce, unseasoned rice vinegar, grapeseed oil, sesame oil, and sweetener of your choice in a jar. Put the lid on and shake until everything is dissolved together.
If I hadn't been skeptical about the dressing I might have done a better job on my matchstick cucumbers and carrots!
I couldn't resist using a few of my Green Zebra tomatoes which are still hanging on, but small grape tomatoes would be great in this.
Combine the Romaine with about 4 cups of baby greens and toss with enough dressing to coat the lettuce.
(Makes 3-4 small salads with some dressing left for another day; recipe adapted just slightly from Flying Fish Salad in Food to Live By.)
1/4 cup soy sauce (we used low-sodium soy sauce)
1/4 cup unseasoned rice vinegar
1/4 cup grapeseed oil (or other neutral-flavored oil)
1 T sesame seed oil
1/4 cup sugar, Splenda, or Stevia in the Raw granulated (use Splenda or Stevia in the Raw for South Beach Diet)
I heart of Romaine lettuce, torn apart, washed, and dried
4 cups baby greens
1 cup diced tomato
1/2 cup matchstick carrots
1/2 cup matchstick cucumber
1-2 tsp. toasted sesame seeds
Combine the soy sauce, rice vinegar, oil, sesame oil, and sweetener of your choice in a jar with a tight-fitting lid. Put lid on and shake jar until all the ingredients are dissolved.
Tear apart the Romaine heart, wash, and spin dry or dry with paper towels. Dice tomato. Cut carrots and cucumber into matchstick strips until you have about 1/2 cup of each. Toast sesame seeds in a dry frying pan for 1-2 minutes, just until they start to smell toasted. (Or buy pre-toasted sesame seeds and you can use them right from the jar.)
Put the washed Romaine and baby greens into a medium sized bowl and toss with enough dressing to coat all the greens (about 2-3 T.) Arrange the dressed greens on individual salad plates or in bowls. Top each salad with some tomato, carrots, and cucumber and sprinkle with sesame seeds. Serve immediately.
South Beach Suggestions:
You would have to omit the carrots from this salad if you're eating it for phase one. As long as you use Splenda or Stevia in the Raw in the dressing, everything else here is a great choice for any phase of the South Beach Diet. I'd eat a big bowl of this for lunch or serve it as a side salad for dinner with something like Forbidden City Chicken or Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce.
Ten More Green Salads with International Flavors:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Mediterranean Lettuce Salad with Purslane from Kalyn's Kitchen
Ottolenghi's Perfect Lettuce Salad from Kalyn's Kitchen
Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta from Kalyn's Kitchen
Fattoush - Lebanese "Crumbled Bread" Salad with Sumac and Pita Chips from Kalyn's Kitchen
Mediterranean Salad with Hummus Dressing from Kalyn's Kitchen
Crispy Lettuce Wedge with Low-Fat Russian Dressing from The Perfect Pantry
Chopped Antipasto Salad from Ezra Pound Cake
Strawberry and Goat Cheese Green Salad with Basil Vinaigrette from Cookin' Canuck
Carne Asada Salad from Food Blogga
Fresh Green Salad with Lemon-Lime Dressing from My Colombian Recipes
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)