Choose a selection of spring greens — rainbow chard, dinosaur kale, salad lettuces. The vinaigrette makes more than you'll need and will keep in the refrigerator for a couple of weeks. Use it as a marinade for grilled tofu, salmon, or chicken. Ingredient tip: Look for bottled sweet chile sauce in the Asian section of your market.
Organic Greens and Vegetable Salad with Lime-Ginger Vinaigrette
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Ingredients
- Vinaigrette
- 4 tablespoons chopped shallot
- 1 1/2 tablespoons chopped fresh ginger
- 2 tablespoons minced serrano pepper
- 3 tablespoons chopped fresh cilantro
- 1/2 cup fresh lime juice
- 1/4 cup rice wine vinegar
- 3 tablespoons agave nectar
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons sweet chile sauce
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 cup vegetable oil
- Salad
- 1/2 pound mixed organic greens
- 1 cup julienned jicama
- 1 cup julienned carrot
- 1 cup julienned red bell pepper
- 1/2 cup sliced or chopped water chestnuts
- 1/2 cup fresh cilantro leaves
- 20 fresh mint leaves (torn if large)
Instructions
- Combine all dressing ingredients except oil in a food processor or blender and pulse for 1 minute. Slowly drizzle in oil and pulse to emulsify.
- In a large salad bowl, combine all greens and vegetables. Drizzle with about 1/4 cup vinaigrette and toss. Taste and add more vinaigrette if desired.
Recipe Notes
Nutrition Facts
Organic Greens and Vegetable Salad with Lime-Ginger Vinaigrette
Amount Per Serving
Calories 45
% Daily Value*
Sodium 118mg
5%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
8%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 45 cal, 28% fat cal, 1g fat, 0g sat fat, 0mg chol, 1g protein, 8g carb, 2g fiber, 118mg sodium
