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,
Baby Greens Salad ix,
Bean Sprouts,
Bell Pepper,
Brussels Sprouts,
Ginger Soy Salad Dressing,
Herb Croutons,
Italian Parsley,
Melissa's Corporate Chefs,
Mushrooms,
Salad,
Sesame Salad Sprinkles,
Sno Peas
