I have been craving salad after salad this winter. I think it is because I crave the vibrant colors and raw textures of summer produce. Bright and colorful salads are a sweet spot in winter. Packed with color and therefore nutrition, they are a great way to get your family’s veggies in! Serve with a simple soup, baked sweet potatoes, or a quinoa dish and you have a complete meal. This is a simple and quick salad to put together as a side yet it looks beautiful and it is so good!
The dressing is a sweet ginger-soy vinaigrette that keeps well in the fridge. A few years ago I started making my own salad dressings and I’ve never looked back. They are SO much more delicious than any store-bought dressing and you know exactly what goes in them! Pictured below is the leftover dressing I had after using it on 2 adult salads and 1 kid salad. Probably about a cup leftover. You could easily double the recipe so you could keep it on hand for future salad-eating.
1/3c rice vinegar (unseasoned)
1T sesame oil
1 clove garlic, minced
small piece of ginger, minced (about 1/2-1t, depending on your taste)
1T toasted sesame seeds
2 1/2T soy sauce
1/4c brown sugar
1/3c oil, I used avocado oil
1 thinly sliced green onion
1T fresh orange or tangerine juice (optional-if you dont have any on hand, dont sweat it)
Whisk all ingredients together and pour into a mason jar to store. Oil will separate so make sure to give it a good shake before you use it otherwise you’ll only be getting oil.
I served this over a simple salad of romaine, sliced rainbow carrots, chopped pink lady apple, and a little thinly sliced red onion. It would also play well with Napa cabbage, asian pear, tangerines/oranges, cucumber, avocado, or spinach. Use whatever you have on hand! The beauty of cooking is in experimenting and making the recipe your own. Enjoy!