Asian Chopped Salad with Sesame Soy Vinaigrette (In a Jar)
Servings: 0
Ingredients
- 1 ½ cups shelled edamame
- 1 medium red bell pepper thinly sliced then cut into 1-inch pieces
- 1 medium yellow bell pepper thinly sliced then cut into 1-inch pieces
- 1 cup thinly sliced snow peas
- 1 cup shredded carrots
- 4 scallions chopped
- 4 cups shredded purple cabbage about 1/2 small head
- 4 cups chopped Romaine lettuce about 1 small head
- SESAME SOY DRESSING
- 2 tablespoons soy sauce or Gluten-free Tamari
- 2 tablespoons lemon juice from 1 lemon
- 2 teaspoons honey
- 1 teaspoon grated ginger
- 1 garlic clove crushed
- 2 1/2 tablespoons canola light olive or grapeseed oil
- 1/2 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- In a small mason jar combine the dressing ingredients and shake well.
- Place 2 tablespoons of the dressing on the bottom of 4 large quart sized mason jars. Divide the edamame and place over the dressing.
- Then the peppers, carrots, snow peas, scallions, cabbage and lettuce and cover. Refrigerate until ready to eat. Just before eating, shake well to toss then pour onto a plate.
- These will stay fresh in the refrigerator for a week.
Notes
Recipe By: Skinnytaste.com
Serving Size: 4 Nutritional Information: Servings: 4 • Size: 1 jar: 3 cups salad, 2 tbsp dressing • Smart Points: 7
Calories: 231 • Fat: 13.5 g • Carb: 23 g • Fiber: 7.5 g • Protein: 8 g
Sugar: 12 g • Sodium: 404 mg • Cholesterol: 0 mg
Serving Size: 4 Nutritional Information: Servings: 4 • Size: 1 jar: 3 cups salad, 2 tbsp dressing • Smart Points: 7
Calories: 231 • Fat: 13.5 g • Carb: 23 g • Fiber: 7.5 g • Protein: 8 g
Sugar: 12 g • Sodium: 404 mg • Cholesterol: 0 mg