Average Rating: 4.5TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 12 servings (1-1/3 cups each).Ingredients
- 1/4 cup red wine vinegar
- 1 tablespoon reduced-sodium soy sauce
- 2 garlic cloves, minced
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
- 1/8 teaspoon Louisiana-style hot sauce
- 1/2 cup grapeseed or canola oil
SALAD: - 2 heads Boston or Bibb lettuce, torn
- 1 head red leaf lettuce
- 1 medium sweet red pepper, julienned
- 2 celery ribs, sliced
- 1 cup sliced English cucumber
- 1 cup frozen peas, thawed
- 1 cup grape tomatoes, halved
- 1 cup sliced almonds, toasted
Instructions
- 1. In a small bowl, whisk the first seven ingredients. Gradually whisk in grapeseed oil until blended.
- 2. In a large bowl, combine lettuces, red pepper, celery, cucumber, peas and tomatoes. Just before serving, pour dressing over salad and toss to coat. Sprinkle with almonds.
Nutrition Facts
1-1/3 cups: 168 calories, 14g fat (1g saturated fat), 0 cholesterol, 90mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 4g protein.
Diabetic Exchanges: 3 fat, 1 vegetable.