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Spicy Green Salad with Soy and Roasted Garlic Dressing

 
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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

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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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