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Week of 3/2/15

Asian Chopped Salad with Leftover Soba Noodles
cucumbers / peppers / clementines

Active: 25 Total: 25
Original GF Paleo Vegetarian
Asian Chopped Salad with Leftover Soba Noodles

Everyone will fall in love with the colors, textures, and flavors of this salad, which is a cinch with leftover soba noodles.
Smarts: Pack your salad in a Mason jar for an easy lunch. Layer dressing, green onions, edamame, peanuts, clementines, cucumbers, peppers, soba, avocado, and then lettuce, tighten top and bring to work / school. Shake when ready to eat.

Dependency
Tofu, Shiitake and Bok Choy Stir-Fry
Tags
Minimal Heat Required, Quick and Easy, Entree Salad
Cuisines
Latin
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81

Ingredients

Metric
Servings:
4
Chopped Salad with Asian Vinaigrette:
  • Cucumbers - 1 , chopped ((Look for English or double Persian for fewer seeds))
  • Red peppers - 1 1/2 , chopped
  • Romaine lettuce - 8 oz , chopped
  • Clementines - 6 , segmented
  • Green onions - 2 stalks , chopped
  • Edamame - 1 cup
  • Avocados, large - 1 , cubed
  • Leftover soba noodles - 2 1/2 oz , snipped
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Rice vinegar - 1 1/2 Tbsp
  • Brown sugar - 1 tsp
  • Toasted sesame oil - 1 tsp
  • Cooking oil - 1/4 cup
  • Peanuts (ideally roasted) - 1/2 cup
  • Salt and pepper - to taste

Prep

  1. Cucumbers / Red peppers / Romaine / Clementines / Green onions - Prep as directed. 

  2. Edamame - Pop into the microwave and defrost by heating for 1 to 1.5 minutes. 

  3. Avocado - Cube. 

  4. Leftover soba noodles - Snip into shorter bite-sized pieces with a pair of scissors. Warm if desired. 

  5. Make vinaigrette - Whisk soy sauce, rice vinegar, brown sugar, toasted sesame oil and cooking oil. 

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Make

  1. Toss vinaigrette with cucumbers, red peppers, romaine, clementines, green onions, edamame, avocado, soba, and peanuts together. Season to taste with salt and pepper. Divide and enjoy! 

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