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Asian Salad with Sweet Vinaigrette Recipe

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This recipe for Asian Salad with Sweet Vinaigrette is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dressing
½ cup rice vinegar
2Tbsp olive oil
1Tbsp light brown sugar
½ tsp kosher salt

Salad
Nonstick cooking spray
2 cups whole raw almonds
1 tsp olive oil
3Tbsp honey
½ tsp coarse salt
¼ cup sesame seeds
1 11-oz can mandarin oranges
2 heads butterhead or Bibb lettuce, torn into large pieces
1 cup canned chow mein noodles

Directions:
Directions:
For the dressing: In a screw-top jar, combine the vinegar, oil, 1Tbsp water, brown sugar and salt. Screw on the lid and shake well.

For the salad: Preheat oven 375°. Spray a sheet pan with cooking spray.
In large bowl, toss almonds with olive oil. Add honey & coarse salt; toss to combine.
Spread almonds evenly on sheet pan; roast until toasted, about 12 min, stirring every 2-3 min. Remove from oven; sprinkle with the sesame seeds. Stir to coat. Let stand until cool, 10 min, then break any clumps of almonds apart.

Reserving the liquid, drain the mandarins and spread them on a paper towel to absorb excess moisture. Add the reserved liquid to the dressing jar and shake well.
In a large bowl, combine the lettuce, mandarins, almonds, and chow mein noodles.
Toss the salad with 1/4 cup of the dressing and serve the remaining dressing on the side.
Store the dressing in an airtight container in the refrigerator for 4-5 days.

 

 

 

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