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20 minute dinner recipes

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Spicy Green Salad with Soy & Roasted Garlic Dressing

http://www.eatingwell.com/recipes/spicy_green_salad_with_soy_roasted_garlic_dressing.html

From EatingWell:  March/April 2009

Piquant greens, such as mizuna and red mustard, are mellowed with a sweet-and-savory dressing that includes a whole head of roasted garlic. Add a skewer of grilled shrimp or teriyaki beef to make it a main course. To soften the leaves, heat the dressing just before serving and pour over the greens.

4 servings, about 1 cup each | Active Time: 45 minutes | Total Time: 1 1/2 hours

Ingredients

Dressing

Salad

Preparation

  1. To prepare dressing: Preheat oven to 400°F.
  2. Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450°F.
  3. Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth. Season with pepper.
  4. To prepare salad: Toss asparagus with 2 teaspoons oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes.
  5. Meanwhile, season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with all the greens. (If leaves are large, tear them into bite-size pieces first.) Pour 1/4 cup of the dressing over the greens. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.) Sprinkle the salad with sesame seeds and the asparagus; toss and serve.

Nutrition

Per serving : 139 Calories; 11 g Fat; 1 g Sat; 7 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 4 g Protein; 4 g Fiber; 258 mg Sodium; 413 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 fat

Tips & Notes