Double Delight Salad with Creamy Asian Dressing
Created especially for The California Dried Plum Board by Chef Martin Yan, this salad breaks away from the bland iceberg lettuce salad.
3 tablespoons rice vinegar
2 tablespoons mayonnaise
1 tablespoon honey
1 tablespoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce
1/4 cup vegetable oil
1/2 head of iceberg lettuce, washed dried and thinly sliced
12 whole, pitted dried plums
1 small carrot julienned
1/2 cup toasted candied walnuts
To make dressing, combine vinegar, mayonnaise, honey, sesame oil, soy sauce and chili-garlic sauce in a small mixing bowl. Slowly whisk in oil to emulsify dressing. Set aside. In a large mixing bowl, combine iceberg lettuce, dried plums and carrot. Add dressing and toss to coat leaves evenly. Sprinkle salad with walnuts and serve. Serve extra dressing on the side.
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