This Asian-inspired salad is made satisfying with savory baked tofu; carrots and snap peas add crunch. If you find mixed greens labeled “Asian,” which typically include mizuna and other spicy greens, choose them for this recipe.
• 1/3 cup canola oil
• 3 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon sesame seeds, toasted
• 1 scallion, minced
• 12 cups mixed greens
• 3 cups cubed baked tofu (12 ounces)
• 2 cups carrot matchsticks or slices
• 2 cups sliced snap peas
To make the dressing:
1. Place canola oil, vinegar, hoisin sauce, sesame oil, sesame seeds and scallion in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.
To make the salad:
2. Place greens in a salad bowl; toss with 1⁄2 cup of the dressing. (Refrigerate the remaining 1⁄4 cup dressing for another use.) Top the greens with tofu, carrots and snap peas.
3. Serve with baked sweet potato wedges tossed in soy sauce, sesame seeds and toasted sesame oil.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
This recipe has been reprinted with the permission of EatingWell One-Pot Meals, by Jessie Price and the EatingWell Test Kitchen, published by The Countryman Press, 2011.