Real Recipes From Real Home Cooks ®

asian salad

Recipe by
Beverley Williams
San Antonio, TX

I served this salad with a chicken stir-fry.

yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For asian salad

  • 2 c
    baby spinach
  • 1 c
  • 1 c
  • 1 c
    baby kale
  • 1/2 c
    diced carrots
  • 1 md
    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.