Melissa's Corporate Chef
Asian Vegetable Salad
Category
Salad
Servings
4 servings
Prep Time
20 minutes
Cook Time
5 minutes
Author:
Melissa's Corporate Chef
Ingredients
-
1/2 cup Sno Peas
-
1/2 cup Brussels Sprouts, halved
-
1 Organic Bell Pepper (use Red Bell Pepper)
-
1/2 cup Mushrooms
-
1/2 cup Bean Sprouts
-
1/4 cup Italian Parsley, chopped
-
10 ounces Baby Greens Salad Mix
-
4 ounces Ginger Soy Salad Dressing
-
2 tablespoons Sesame Salad Sprinkles
-
1 cup Herb Croutons
Directions
Blanch sno peas in boiling, salted water for 1 min.; refresh in ice water, drain and set aside.
Cook Brussels sprouts in boiling, salted water for 2-4 min. or until tender; refresh in ice water, drain and set aside.
Slice red bell peppers and mushrooms.
In a large bowl combine vegetables and parsley with salad greens.
Toss with dressing, sprinkles and croutons.
Filed in:
Asian Salad,
Asian Vegetable Salad,
Baby Greens Salad Dressings,
Bell Pepper,
Brussels Sprouts,
Italian Parsley,
Mushrooms,
Organic Bell Peppers,
Sesame Salad Sprinkles,
Shiitake Mushrooms,
Sno Peas
