The internet has been all abuzz lately with stories about back to school – which of course includes school lunches.
Don’t worry – this post isn’t about school lunches!!
But the subject got me thinking about my own lunches – which are not always the most balanced. Sometimes I get so busy I forget to eat (I know, I know, HOW is that possible??) and sometimes I grab whatever is easiest – when I’m “on my game” that generally means some homemade hummus or a salad – when I’m not, well it’s generally a piece of cheese and a piece of fruit. So, I thought I’d come up with a new salad to add to the “rotation”. The calendar is getting busier and so having things in the fridge that I can just grab and eat is more important than ever!
Like just about everyone else, I am trying to work more and more vegetables into my diet and this salad is chock full of them.
After I made it I ate it “as is” – but I also tried it tossed with greens and it was great that way too!
- 3 Tbsp. low sodium soy sauce
- 2 Tbsp. fresh orange juice
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. sesame oil
- 1 Tbsp. honey
- 2 garlic cloves
- 1 Tbsp. chopped ginger
- ¼ cup canola oil
- 2 cups shelled edamame
- ½ cup diced red onion
- 1 cup diced red bell pepper
- ½ cup shredded carrots
- ¼ cup minced fresh cilantro
- ¼ tsp. szechwan pepper Or red pepper flakes
- In a blender combine all the dressing ingredients except the canola oil. Blend until the ginger and garlic are finely minced. Slowly drizzle in the canola oil. Taste and adjust the seasonings.
- Combine all the salad ingredients in a bowl. Drizzle with the dressing and toss to combine.