Yesterday I taught a vegan cooking class at my local ShopRite. I wanted to show the students that making a healthy vegan meal after work on a weeknight isn’t so difficult so I made a stir-fry using shirataki noodles and veggies. I needed a salad to go with the dish, but there was nothing in my repertoire, so I created a new one. This dish comes together in a flash and can even be prepared the day before – just don’t dress the salad until you’re ready to eat it.
This recipe won the Definition Magazine Summer Salad Redux Recipe Contest in 2014.
Asian-Inspired Mandarin Orange Salad
Mandarin Orange Salad is made with just a few ingredients and a tasty almond dressing, and it takes just a few minutes to make. It's a terrifically tasty lunch or light dinner, and it can be served as a main or side dish. It will serve two people as a main or four as a side dish
For the Salad
- 5 ounce package spring mix salad greens
- 3 mandarin oranges, peeled and segmented or two 11 ounce cans, drained
- ½ cup edamame fresh or thawed frozen
- ½ cup slivered almonds
- 3 scallions sliced
For the Dressing
- 1/2 cup unsweetened plain nondairy milk
- 1/4 cup almond butter
- 3 tablespoons sesame seeds
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger or 1/4 teaspoon dried ground ginger
- 1/8 teaspoon red pepper flakes optional
Mix all of the salad ingredients together in a large bowl.
Mix all of the dressing ingredients together in a blender until smooth and creamy. If it’s too thick, add a little water.
Toss the dressing in with the salad and serve.