One of our favorite dishes by far was the Round Salad from a restaurant called RYU. I have no idea why this is called a "Round Salad." Maybe it's a cultural thing that I don't understand. No matter the name, this salad rocked! I knew it would be the first thing I would attempt to recreate once I was home, and I have to say, it was a smashing success with the help of this bottled salad dressing:
San-J's Tamari Ginger Dressing
very low cal
very low cal
very deliciousThis simple and quick to prepare salad is so outstanding that I plan on making it twice more this week. First, to serve to Chef Aj when she gets to my house and again and a pot luck at the end of this week. It's that good.
serves 8 as a starter, 4 as a main course
3/4 head iceberg lettuce, cut into medium sized chunks
1/2 of a small red cabbage, cut into 4 quarters and sliced very thin
1/2 cup very thinly sliced red onion
1/2 cup slivered almonds, toasted
1 1/2 cups fresh bean sprouts
San-J Tamari Ginger dressing or other Asian flavored dressing
optional: roasted tofu chunks
If your almonds are raw, toast them, watching carefully that they do not burn.
In a large bowl, layer lettuce, cabbage, onion, tofu (optional), almonds and bean sprouts. Toss to taste with approximately 1/2 of the bottle of San-J Tamari Ginger dressing or equivalent dressing of choice.
And I wasn't joking around when I said in my last posting that I would be eating salad for breakfast. Luckily, my husband is totally into it too!
Simple green breakfast salad with a big dollop of Terry Walter's Carrot Cashew Miso Spread on top. Dressed with fresh lemon juice and served with homemade whole wheat challah bread. Breakfast anyone?