Crunchy Asian Spring Salad was just that. Colorful, healthy, different, but beyond all that, it used two green onions from our soon-to-be garden. Onion shoots stand like green sentinels above the soil as we gaze out the patio door onto our little spot of nature. Some day soon, the growth beneath the ground will be bulbous and ready to keep us in onions throughout the summer. For now, though, we pluck a few of the startlings to spice up this tasty spectacle of color and health.
The light toasted sesame dressing was a wonderful pull-together for this assorted veggie toss. Chow mein noodles added the crunch. This weekend hubby and I enjoyed this springtime feast as we sat on the deck of our outdoor living area attached to our RV at the lake. We took a lunch break from spring-cleaning the RV and its environs and marveled that time for these spring-prep errands had rolled around again. Boy, were we ready to sit outdoors and bask in the breeze from the lake—while we dined on this splendid accompaniment.
Crunchy Asian Spring Salad
4 cups spinach leaves, torn
1 red bell pepper, cut into thin strips
1 cup carrots, cut into thin matchsticks
2 green onions, chopped
2 cups red cabbage, roughly chopped
1 cup snow peas, halved
1/2 cup Asian toasted sesame dressing, light
1/2 cup chow mein noodles
In a large bowl combine first six ingredients. Add dressing and toss to coat. Top with chow mein noodles. Chill until ready to serve. Makes 8 1-cup servings.