Crunchy Asian Sesame Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This salad is great. Light, crunchy and pleasantly nutty. After graduating from college this past May and being home looking for a job I got sick of eating the same things everyday so I threw this together for something lighter. I've included what I use below, but this salad lends itself to be pretty flexible. Would be great with sliced grilled chicken on top or shrimp might be good too, with a little squeeze of lime. One warning: this makes quite a lot of salad so unless you are feeding a crowd I wouldn't put the dressing on all of the salad at once... it won't keep (soggy lettuce, soggy crunchies, etc). A good solution would be to bag up single serving portions in ziplock baggies and then top with dressing and crunchies when ready to serve. You could even put them straight into the bag and shake to mix it up before putting on a plate. Ingredients:
1/2 head iceberg lettuce, chopped |
1/2 head cabbage, chopped (regular) |
1 romaine lettuce hearts, chopped |
1 1/4 cups shredded carrots (pre-shredded from the store for crunch. if unavailable, 3-4 carrots peeled and sliced into matchstic) |
1/2 red onion, sliced thin |
red bell pepper, sliced into thin matchsticks |
1 cup monterey jack cheese, shredded |
chinese rice noodles (crunchy, like chow mien but thinner) |
slivered almonds |
toasted sesame seeds (we get these pretoasted in the store from the chinese food department) |
kraft light toasted sesame dressing |
Directions:
1. Combine lettuces, cabbage, carrots, peppers and onions with cheese in a large bowl and toss together.
2. When ready to serve, dish up a portion and add rice noodles, nuts and sesame to taste.
3. Top with dressing and enjoy!
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