Leafy Green Salad with Ginger Dressing and Nut & Seed Clusters

Ingredients

For the Salad

• 1 bunch or box leafy greens (romaine, kale, spinach, Swiss chard, or a mix)
• Cucumbers (smaller Persian ones are good, but any kind is fine)
• Any other crunchy vegetables you like: carrots, sugar snap peas, radishes, frozen edamame, etc.

For the Carrot Ginger Dressing

• 1 large carrot, peeled and roughly chopped
• ¼ small shallot or similar size piece of red onion, peeled and roughly chopped
• 1 2-inch piece ginger, roughly chopped
• 2 Tbsp white miso paste
• 2 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 1 Tbsp brown sugar or maple syrup
• ¼ neutral oil
• 2 Tbsp water
• Kosher salt

For the Nut & Seed Clusters

• 1 cup nuts or seeds–walnuts, pumpkin seeds, sesame seeds, slivered almonds, or a mix
• 1 egg white
• Kosher salt

Instructions

Carrot Ginger Dressing

This dressing is similar to what they serve at Japanese restaurants.

Add all ingredients to the bowl of a blender and blend until uniformly smooth. Use immediately or transfer to an airtight container or jar and keep refrigerated for up to a week.

Nut & Seed Clusters

These are easy and super customizable. You can use any nut or seed combination, and can use any type of seasoning you’d like, from Everything Bagel seasoning to smoked paprika, to finely chopped rosemary. They make a great addition to salads, or are a nice snack on their own.

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. If using walnuts or other larger nuts, give them a rough chop. In a medium bowl, separate your egg so you have only the white.

Using a fork or a whisk, beat the egg white just until it loosens up and gets a little foamy. Add your nuts and toss to coat. Then spread them out on the prepared baking sheet and sprinkle with salt (or any other seasoning you like).

Bake until the nuts are dry and crisp, about 12-15 minutes. When they’re done, remove them from the oven, let cool, and break into bite sized pieces. Store in an airtight container for up to three or four days.

Salad Assembly

In a large bowl, prepare your vegetables. Add your greens and cucumbers, along with any other crunchy, fresh vegetables you are using. Add the nut/seed crumbles on top, drizzle with dressing and enjoy!

Serve with Easy Marinated Salmon

Recipe courtesy of Brooke Lewy, Chef and Culinary Consultant
To learn more about Brooke, visit her website www.brookelewy.com
To watch her prepare this recipe and the Marinated Salmon, watch her webinar here