Asian Salad

Beverley Williams


I served this salad with a chicken stir-fry.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • 2 c
    baby spinach
  • 1 c
  • 1 c
  • 1 c
    baby kale
  • 1/2 c
    diced carrots
  • 1 medium
    cucumber, peeled and sliced
  • 1 c
    grape tomatoes, halved
  • 1/4 c
    sliced baby bella mushrooms, sliced

How to Make Asian Salad


  1. Tear greens into bite-sized pieces. I also remove the stems from baby spinach, kale arugula and radicchio. (My son hates the stems)
  2. Peel and slice the cucumber, peel and dice carrot. Slice the mushrooms.
  3. Cut tomatoes in half.
  4. Add greens, tomatoes, cucumber, mushrooms and carrots to a large bowl. Toss to mix.
  5. I served this salad with Kraft Lite Asian Toasted Sesame dressing about 1/2 c. and sprinkled with Modern Mill Awesome Asian Salad Topper (includes: Edamame, sesame seeds, dried cranberries, cashews, and sunflower seeds.) about 1/4 cup.

Printable Recipe Card

About Asian Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Diabetic
Other Tags: Quick & Easy Healthy

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