asian salad
I served this salad with a chicken stir-fry.
prep time
15 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 2 cups baby spinach
- 1 cup arugula
- 1 cup radicchio
- 1 cup baby kale
- 1/2 cup diced carrots
- 1 medium cucumber, peeled and sliced
- 1 cup grape tomatoes, halved
- 1/4 cup sliced baby bella mushrooms, sliced
How To Make asian salad
-
Step 1Tear greens into bite-sized pieces. I also remove the stems from baby spinach, kale arugula and radicchio. (My son hates the stems)
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Step 2Peel and slice the cucumber, peel and dice carrot. Slice the mushrooms.
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Step 3Cut tomatoes in half.
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Step 4Add greens, tomatoes, cucumber, mushrooms and carrots to a large bowl. Toss to mix.
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Step 5I 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Lettuce Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Vegetable
Diet:
Diabetic
Method:
No-Cook or Other
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