Recipe - Asian Greens Ribbon Salad



Serves 4
Serve with Sweet Potato Shrimp Cakes

  • 6 cups greens, like kale, Swiss chard, cabbage, shredded Brussels sprouts, spinach
  • ¼ cup toasted sunflower seeds
  • ¼ cup slivered almonds
  • ¼ cup golden raisins
Dressing
  • 1 tablespoon canola oil
  • ½ tablespoon each cider vinegar, honey, chopped mint
  • ¼ teaspoon sesame oil
  1. Slice the greens into thin ribbons (approx ¼-inch wide) and toss together in large salad bowl.
  2. Add sunflower seeds, almonds and raisins to greens.
  3. Put dressing ingredients in a small jar and shake vigorously until blended. Drizzle over greens, toss and serve.
Per serving: 200 calories, 6g protein, 22g carbohydrate, 12g fat, 2g sat fat, 6g mono fat, 0mg cholesterol, 4g fiber, 136mg sodium

THE SEASONED COOK:This is a good way to use leftover shredded cabbage from Family Night Fish Tacos. One trick for creating ribbons is to use scissors.


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