This is a simple summer salad that is ideal for parties and picnics. It’s also easy to throw together and I love the Asian dressing, too—gives it a yummy, peanutty-flavor.
INGREDIENTS:
1 head of romaine lettuce, chopped
1 C corn kernels, thawed (if frozen)
1-1/2 C cabbage, diced
1 red bell pepper, diced
1 C edamame, thawed (if frozen)
1/2 a cucumber, sliced, then halved
1 C slivered almonds
1/3 C Light Asian Toasted Sesame Dressing (from Kraft)
DIRECTIONS:
In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.
In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!
- 1 head of romaine lettuce, chopped
- 1 C corn kernels, thawed (if frozen)
- 1-1/2 C cabbage, diced
- 1 red bell pepper, diced
- 1 C edamame, thawed (if frozen)
- ½ a cucumber, sliced, then halved
- 1 C slivered almonds
- ⅓ C Light Asian Toasted Sesame Dressing (from Kraft)
- In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.
- In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!
That looks like a yummy and light salad! I don’t think I’ll be able to get that dressing here in the Netherlands but a concoction of orangejuice/sesame oil/light soy might do?
Love your blog, by the way, it’s been in my bookmarks for a while now!
Love,
Laura
Thanks, Laura! Yes, I’m sure you could combine those to make this dressing–in fact, that sounds delicious!
What a delicious salad! I think I just may have all the ingredients already to put together for today’s lunch =)
Oh good! I think you’ll like it. I’m actually also making it today for an event this evening! 🙂