Taking its cue from a stir-fry, this salad is really versatile. Start with the basic recipe and mix in your own favourite Ontario vegetables, then toss with this refreshing ginger dressing.

Preparation Time:

Servings: 4

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Ingredients

  • 1 head Ontario Boston or Bibb Lettuce, leaves separated
  • 2 Ontario Carrots
  • 2 cooked boneless skinless Ontario Chicken Breasts, cut in thin strips
  • 1 Ontario Greenhouse Sweet Red Pepper, cut in thin strips
  • 1-1/2 cups (375 mL) small Ontario Broccoli Florets
  • 1 cup (250 mL) Ontario Snow Peas, cut in thin strips
  • 3 Ontario Green Onions, thinly sliced
  • 1/3 cup (75 mL) toasted cashews
  • 3 tbsp (45 mL) finely chopped fresh Ontario Cilantro
 
Ginger Dressing: 
  • 1-inch (2.5 cm) piece peeled fresh gingerroot 
  • 3 tbsp (45 mL) rice wine vinegar
  • 2 tbsp (25 mL) each fresh lime juice and soy sauce
  • 2 tsp (10 mL) brown sugar
  • 1/4 tsp (1 mL) each salt, black and cayenne peppers
  • 1/3 cup (75 mL) vegetable oil

Instructions

Ginger Dressing: In food processor, process ginger until finely chopped, scraping down sides. Add vinegar, lime juice, soy sauce, sugar, salt and black and cayenne peppers; pulse to combine. With machine running, gradually add oil.

Arrange lettuce leaves (tear if large) on 4 salad plates. Using vegetable peeler, shave carrots lengthwise into strips; place in large bowl. Add chicken, red pepper, broccoli, snow peas, green onions, cashews and cilantro; toss with enough dressing to coat lightly. Divide over lettuce leaves. Serve immediately. (Cover and refrigerate any remaining dressing.) 

Nutritional information

1 Serving:

  • Protein: 30 grams
  • Fat: 16 grams
  • Carbohydrate: 16 grams
  • Calories: 330
  • Fibre: 3 grams
  • Sodium: 498 mg