Available in either softbound or Kindle/Nook/etc. eBook at Amazon
viviansharpe.com
 Pan-Asian Bistro Salad Have you gotten into a salad rut? I have a big salad most days for lunch but it’s usually the usual suspects: romaine, red onion, olives, carrots, etc. I love my big salad and I love the ease that comes with not having to make a lot of decisions – I could make this thing in my sleep – but I have been thinking lately that maybe my lunchtime salad deserves a little more consideration. Yes, when you’re in a time-crunch, it can be great to just reach for your familiar ingredients but it is also important to spice things up now and then to keep life interesting. Thus, this salad was born. When I made it for my husband, he said, “This tastes like something you’d get at a fancy bistro!” (You can take the boy out of Minnesota but…) Anyway, that is how the name came to be. I love Asian flavoring elements like ginger, garlic and peanut butter, so once I had the dressing figured out, all the salad components came together easily. It’s funny how the imagination works sometimes. What I used in the salad was just what I was feeling up for but feel free to add to your tastes: virtually any canvas would work with this flavorful dressing. This is great to bring to a party or to inspire food envy from your co-workers. (Remember to hit ‘em up with a vegan starter kit once you’ve gotten their attention.) Pan-Asian Bistro Salad (dressing for one) Optional to your preferences but I used: Baby lettuces Napa cabbage Shredded carrots Bell peppers Scallions Firm, marinated tofu (I used teriyaki style) Toasted sesame seeds and peanuts on top Peanut Sauce 2 tablespoons creamy natural peanut butter ½ tablespoon low-sodium tamari ½ tablespoon ginger, grated 2 cloves garlic, pressed ½ tablespoon rice vinegar ¼ cup water Assemble your salad. In a medium cup, mix together your peanut butter, tamari and rice vinegar. Squeeze the ginger over the cup so the juice is released into the peanut butter mix (you can decide include or omit the grated ginger as well) and the garlic. Mix. It will be pretty thick. Add the water a little at a time, stirring as you go to reach smoothness. If you like a thicker dressing, add less water; if you like it thinner, add more. Sprinkle some toasted sesame seeds on top for a pretty presentation. © 2013-2016, Vegan Street |
 |
 |
 |
 |
 |
 |
 |
