4 SALAD recipes
Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.
A no-cook chicken salad with fresh ginger, artichoke hearts, baby corn, sesame oil, and soy sauce tossed in mayo and served over crisp lettuce. Light, zesty, and packed with unexpected textures.
Asian-inspired meatball salad with pan-fried beef meatballs, pineapple chunks, and crisp vegetables tossed in a sweet-and-sour sauce made with soy, vinegar, and white wine. Served chilled over shredded lettuce.
Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.