Asian Chopped Crunchy Salad

If you’ve ever had an Asian-inspired salad featuring chicken as the star ingredient, give this meatless version a try. It’s packed with veggie favorites and a lip-smacking dressing, plus it features protein from nuts, seeds and edamame. This recipe comes to us from Rachel Meltzer Warren, MS RDN, author of The Smart Girl’s Guide to Going Vegetarian.

Serves 2

Ingredients

For the dressing:

• 2 teaspoons olive oil
• 2 teaspoons toasted sesame oil
• 2 teaspoons rice wine vinegar
• 2 teaspoons honey or agave nectar
• pinch of salt

For the salad:

• 3 cups chopped romaine lettuce
• 1/2 red bell pepper, sliced into strips
• 1/4 cup chopped snow pea pods
• 1/2 cup shelled edamame, boiled or microwaved according to package directions
• 2 tablespoons roasted salted cashew pieces
• 1/2 small orange, peeled, segmented, and cut into bite-sized pieces
• 1 tablespoon chopped scallions
• 2 tablespoons chopped water chestnuts
• 1 teaspoon sesame seeds
• 1/4 cup crispy wonton noodles

Directions

In a small bowl, whisk together the dressing ingredients.

In a medium bowl, toss together the lettuce, red pepper, pea pods, edamame, cashews, orange slices, scallions, and water chestnuts.

Distribute into serving bowl and drizzle with dressing to taste.

Garnish with sesame seeds and wonton noodles.