Warm Asian Citrus Salad
Information
- Created By: Mary Kimmel
- Difficulty: Easy
- Category: Salads
- Main Ingredient: Vegetables
- Cooking Method: Sauteing
-
cook time:
0 hr 5 mins -
prep time:
0 hr 20 mins -
servings:
5
Ingredients
<span class="vrsmbk"><span class="allCaps">Dressing<br />----------<br /></span></span> 1 large orange<br /> 1 tablespoon rice vinegar<br /> 2 teaspoons low-sodium soy sauce<br /> 1 1/2 teaspoons sesame oil<br /> 1 teaspoon brown sugar (optional)<br /> 1 teaspoon hot chile sauce (such as Sriracha)<br /><br /><span class="vrsmbk"><span class="allCaps">Salad<br />------<br /></span></span> 2 teaspoons canola oil<br /> 1 1/2 cups thinly sliced red bell pepper<br /> 3/4 cup thinly sliced carrot<br /> 12 ounces sugar snap peas, trimmed<br /> 1/2 teaspoon kosher salt<br /> 1/2 cup diagonally cut green onions<br /> 1 (6-ounce) package fresh baby spinach or any other kinds of vege<br />1/2 box of firm tofu, cubed<br /> 1 teaspoon sesame seeds, toasted
Directions
1) Make Dressing. Grate 1 teaspoon of orange rind. Squeeze 1/3 cup orange juice.<br /><br />2) Set orange rind aside. Combine orange juice with the rest of of dressing ingredients in a bowl. Mix well.<br /><br />3) Make Salad. Add 2 teaspoons canola oil in a large medium-high heat skillet. Add cubed tofu. When tofu is slightly browned, all vegetables except spinanch. Also add orange rind and salt. After about 2 minutes, add in spinanch. Turn off heat, the spinach will continue to cook.<br /><br />4) Transfer vegetables to big bowl. Add green onions. Pour dressing over vegetables and toss. Sprinkle with sesame seeds. Serve immediately.
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