When making a salad to pack on a picnic, work backwards. Add your dressing to the container first and then add in your fruits and veggies, cheese, nuts and toppings of your choice next. The lettuce will be your final layer so that it will not be weighed down by your toppings in transit. Think of it like building your salad upside down. All you need to do is dump it out onto your plate when you get there and it will be ready to eat.
Layers Of Love Asian Salad Recipe
3 tablespoons grated fresh ginger
1/4 cup vegetable oil
3 tablespoons soy sauce
2 to 3 tablespoons brown sugar
1 teaspoon lime or orange juice
1/2 teaspoon minced serrano chile
1/2 cup sugar snap peas or snow peas, sliced
1/2 cup shredded purple cabbage
2 green onions, sliced
1/2 cup cucumber slices
Alfalfa sprouts, spicy sprouts or bean sprouts
2 tablespoons chopped toasted almonds
1/2 cup torn romaine lettuce
For the dressing, combine the dressing ingredients in a bowl with a whisk, or shake in a jar with a tight-fitting lid.
For the salads, pour about 2 tablespoons of the dressing into each of two 1-quart- size wide-mouth canning jars. Add a layer of sugar snaps, dividing them evenly between the jars. Repeat with the cabbage, green onions, cucumber and sprouts. Top with a layer of lettuce. Fit the lids on the jars and tighten the rings.
When ready to serve, turn the jars over to coat the vegetables with dressing. Serves 2.
For more recipes pre-order my new book Seductive Tables For Two.
Join me this Saturday, 2pm PST, 5 pm EST for the Moll Anderson Show XM Talk168. I will be visiting with singer, songwriter, entrepreneur and Real Housewife of Atlanta, Kandi Burruss. Find out what she has to say about her Kandi Koated nights, her T.A.G.S. clothing store, and her other endeavors. This is one you won’t want to miss!