This Asian-inspired salad is made satisfying with savory baked tofu; carrots and snap peas add crunch. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.
Active Time: 15 minutes |
Total Time: 15 minutes
1/3 cup canola oil
3 tablespoons rice vinegar
2 tablespoons hoisin sauce (see Notes)
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds (see Notes)
1 scallion, minced
3 cups mixed greens
3/4 cup cubed baked tofu (3 ounces)
1/2 cup carrot matchsticks or slices
1/2 cup sliced snap peas
Place canola oil, vinegar, hoisin sauce, sesame oil, sesame seeds and scallion in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.
Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with tofu, carrots and snap peas.
Per serving :
21 g Fat;
2 g Sat;
9 g Mono;
0 mg Cholesterol;
23 g Carbohydrates;
17 g Protein;
8 g Fiber;
383 mg Sodium;
836 mg Potassium
Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.
Notes: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.
Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.