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.

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Servings: 4

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Ingredients

  • 8 cups (2 L) assorted Ontario Lettuce (watercress, Boston, Bibb or leaf), torn into bite-size pieces
  • 2 cooked boneless skinless chicken breats, cut into thin strips
  • 1 Ontario Red Pepper, cut into julienne strips
  • 2 medium Ontario Carrots, thinkly sliced on the diagonal
  • 1-1½ cups (375 mL) small Ontario Broccoli florets
  • 1 cup (250 mL) Ontario Snow Peas, tips removed and cut into julienne strips
  • 3 Ontario Green Onions, thinly sliced
  • 3 tbsp (45 mL) finely chopped coriander
  • 1/3 cup (75 mL) cashews, toasted
  • 1 in. (2.5 cm) chunk of peeled gingerroot
  • 3 tbsp (45 mL) rice wine vinegar
  • 2 tbsp (25 mL) each lime juice and soy sauce
  • 2 tsp (10 mL) brown sugar
  • 1/3 cup (75 mL) vegetable oil
  • 1/4 tsp (1 mL) each salt, black and cayenne peppers

Instructions

In large bowl, toss lettuce with chicken, red pepper, carrots, broccoli, snow peas, green onions, coriander and cashews.

In food processor, process ginger root until finely chopped, scraping down sides. Add vinegar, lime juice, soy sauce and sugar. With machine running, gradually add oil. Add salt, black and cayenne peppers. Gradually toss enough of the dressing with salad to coat lightly you may not need it all.

Nutritional information

  • Protein: 21.0 grams
  • Fat: 23.5 grams
  • Carbohydrates: 22.0 grams
  • Calories: 384