Asian Salad with Soy-Ginger Vinaigrette Recipe

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0 votes | 498 views
Servings: 6

Ingredients

  • 1 (5 oz) package Spring Mix Salad Mix
  • 1 thinly sliced carrot
  • 1 thinly sliced peeled cucumber
  • 3 sheets toasted seaweed, sliced into strips
  • 2 teaspoons toasted sesame seeds
  • 1/4 cup cilantro leaves
  • 1 avocado, sliced, pit removed
  • 1/3 cup Blue Diamond Wasabi and Soy Sauce Almonds
  • For the Soy-Ginger Vinaigrette:
  • 2 tablespoons Rice Wine Vinegar
  • 2 tablespoons Tamari or Soy Sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup canola oil
  • 2 tablespoons honey or brown sugar (use brown sugar for vegan)
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon black pepper

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Nutrition Facts

Amount Per Serving %DV
Serving Size 120g
Recipe makes 6 servings
Calories 322  
Calories from Fat 204 63%
Total Fat 23.09g 29%
Saturated Fat 2.68g 11%
Trans Fat 0.04g  
Cholesterol 0mg 0%
Sodium 311mg 13%
Potassium 293mg 8%
Total Carbs 26.79g 7%
Dietary Fiber 5.4g 18%
Sugars 6.91g 5%
Protein 5.16g 8%
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