Thursday, May 12, 2016

Asian Salad with Dressing Recipe

It's no surprise that the number one comeback dish each spring is the salad, full of hydrating and refreshing lettuce, fruits and vegetables! However salads can be deceptive due to dressings and toppings that are high in fat, calories and sodium. This recipe is courtesy of Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa. It will make 4 servings.

Asian Salad with Asian Salad Dressing Recipe

lotus root sliced into 1/2-inch thick pieces
1 teaspoon balsamic vinegar
1/2 teaspoon granulated garlic
6 cups mixed Asian greens
orange supremed (pith and mebranes cut away, leaving only segments of orange)
grapefruit supremed
4 tablespoons fresh basil leaves sliced into thin strips
1/4 cup chives thinly sliced

Marinate Lotus root in vinegar & garlic. Grill until light brown. Cool. Place a small pile of green on each plate. Put orange & grapefruit segment, basil, chives & lotus root on top.

No comments: