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Spring Roll Salad
Spring Roll Salad
2 Reviews
From: EatingWell.com, January 2017
All the tastes, color and fun of a spring roll without all the work! This healthy salad recipe is bursting with the colors of rainbow from generous amounts of fresh vegetables, shrimp and whole grains all topped with a peanut dressing for the ultimate satisfying salad.
- By: Devon O'Brien Digital Food Editor
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon smooth natural peanut butter
- 1½ teaspoons sesame oil
- 1½ teaspoons rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon tamari or soy sauce
- 1 teaspoon water
- ½ teaspoon minced garlic
- Pinch of crushed red pepper (optional)
- 3 cups torn Boston or butter lettuce
- 3 ounces cooked shrimp
- ½ cup cooked brown rice
- ¼ cup chopped red cabbage
- ¼ cup julienned bell pepper
- ¼ cup julienned carrots
- ¼ cup julienned cucumber
- ¼ cup avocado
- Fresh mint and sesame seeds for garnish
Preparation
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Prep
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Ready In
- Whisk peanut butter, oil, rice vinegar, maple syrup, tamari (or soy sauce), water, garlic and crushed red pepper (if using) in a small bowl until smooth.
- Combine lettuce, shrimp, rice, cabbage, bell pepper, carrot, cucumber and avocado in a bowl. Add dressing and toss to combine. Garnish with mint and sesame seeds, if desired.
- Serving size: serves 1
- Per serving: 523 calories; 25 g fat(4 g sat); 9 g fiber; 45 g carbohydrates; 31 g protein; 125 mcg folate; 172 mg cholesterol; 10 g sugars; 4 g added sugars; 8,251 IU vitamin A; 49 mg vitamin C; 136 mg calcium; 4 mg iron; 656 mg sodium; 927 mg potassium
- Nutrition Bonus: Vitamin A (165% daily value), Vitamin C (82% dv), Folate (31% dv), Iron (22% dv)
- Carbohydrate Servings: 3
- Exchanges: 4 fat, 3 lean protein, 1½ starch, 1½ vegetable, ½ other carbohydrate
Reviews 2
February 16, 2017
By: pakizerb
This was delicious! I added diced mango because I had a nice ripe one. I also added a little minced ginger and garlic chili sauce to the dressing.
January 30, 2017
By: Penelope Wall
I love to bring this salad to work for lunch. It's a great way to use up leftover rice and tastes just like a spring roll.
