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Spicy Green Salad with Soy and Roasted Garlic Dressing

 
Spicy Green Salad with Soy and Roasted Garlic Dressing
202

Garlic lovers rejoice! In this green salad recipe, roasted asparagus along with the garlic studded soy/lime based dressing has multiple levels of flavor to savor. Enjoy!

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

90

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

For the dressing:
1 each garlic
1 head
4 tablespoons olive oil, extra-virgin
divided
1 each limes
juice
2 tablespoons red wine vinegar
1 tablespoon ginger
freshly grated
1 tablespoon sesame oil
toasted
1 tablespoon soy sauce, sodium reduced
1 x black pepper
freshly ground to taste
*
For the salad:
1 pound asparagus
trimmed and cut into 1-inch pieces
½ teaspoon olive oil, extra-virgin
¼ teaspoon salt
1 pinch salt
*
¼ teaspoon black pepper
freshly ground or to taste
*
½ clove garlic
4 cups mixed salad greens
*
2 tablespoons sesame seeds
toasted

Directions

To prepare dressing:

Preheat oven to 400°F.

Rub excess papery skin off garlic head without separating cloves.

Slice the tip off, exposing the ends of the cloves.

Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package.

Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour.

Unwrap and let cool slightly.

Increase oven temperature to 450ºF.

Squeeze the garlic pulp into a blender or food processor (discard the skins). ]

Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth.

Season with pepper.

To prepare salad:

Toss asparagus with 2 teaspoons oil, ¼ teaspoon salt and pepper in a large bowl.

Spread in a single layer on a rimmed baking sheet.

Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes.

Meanwhile, season a wooden salad bowl by rubbing with ½ clove garlic and a pinch of salt.

Chop the garlic and add to the bowl along with all the greens.

(If leaves are large, tear them into bite-size pieces first.) Pour ¼ cup of the dressing over the greens.

(Cover and refrigerate the remaining ½ cup dressing for up to 3 days.)

Sprinkle the salad with sesame seeds and the asparagus; toss and serve.

Note: To toast sesame seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

 

* not incl. in nutrient facts

Reviews

+8

over 7 years

last dinner, we made this spicy green salad with soy and roasted garlic dressing, it was so great, though it took about 40 minutes to roast garlic, it was worthy, the roasted garlic was just perfect, and we love this dressing, very tasty, it really added more flavour to our green salad. 5 stars for sure.

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 21380% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 277mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 14%
Sugars g
Protein 8g
Vitamin A 17% Vitamin C 20%
Calcium 8% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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