Spicy Green Salad with Soy & Roasted Garlic Dressing

Spicy Green Salad with Soy & Roasted Garlic Dressing

1 Review
From the EatingWell Kitchen

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.

Ingredients 4 servings

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  • Dressing
  • 1 head garlic
  • 4 tablespoons extra-virgin olive oil, divided
  • Juice of 1 lime
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon reduced-sodium soy sauce
  • Freshly ground pepper, to taste
  • Salad
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon plus pinch of salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1/2 small clove garlic
  • 2 cups baby mizuna, baby kale or Asian salad mix
  • 2 cups baby red mustard greens, tatsoi or watercress, any tough stems removed
  • 2 tablespoons sesame seeds, toasted (see Tip)


  • Active

  • Ready In

  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 450F.
  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.
  • Make Ahead Tip: Cover and refrigerate the dressing for up to 3 days.
  • Tip: To toast sesame seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 122 calories; 10 g fat(1 g sat); 3 g fiber; 6 g carbohydrates; 3 g protein; 102 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 2214 IU vitamin A; 35 mg vitamin C; 64 mg calcium; 1 mg iron; 244 mg sodium; 299 mg potassium
  • Nutrition Bonus: Vitamin A (170% daily value), Vitamin C (110% dv), Folate (37% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 2 fat

Reviews 1

January 25, 2011
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By: lynne
ww points ww 4 points