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.
Author: Epicurean Vegan
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)
½ a cucumber, sliced, then halved
1 C slivered almonds
⅓ 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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/07/13/asian-veggie-salad-with-almonds/