We received loads of goodies: Apples, Meyer Lemon (My fav!), Satsuma Mandarins, Kale, Leeks, Broccoli, Radishes, Spinach, Onions, and a head of lettuce. As I put away my booty of veggies, I took note we now had 5 heads of lettuce in our fridge. We have a homemade ceasar salad on the menu for the week, but I was going to have to use up this lettuce without burning out on the standard salad. It worked out well that when lunch time came I was hankering a Banh Mi Sandwich. How about a healthy salad instead?
Dressing:
- 1/2 cup lemon juice
- 2 teaspoons soy sauce
- 1 teaspoon nuoc mam (Vietnamese fish sauce)
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons canola oil
- 1 teaspoons minced garlic
- 1 1/2 tbsp white sugar
- 1/3 cup cold water
Add to sealable container (mason jar), cover and shake.
Pickled Veg:
- 2 tbsp sugar
- 1/2 cup rice vinegar
- pinch of kosher salt
Salad:
Chop one head of lettuce
1/2 cup cilantro, chopped
1/4 cup mint, chopped
1/4 jalapeno, sliced thinly
1/2 cup toasted almonds (optional, you can use croutons instead)
Drain the pickling juice from the veggies and toss together. If you like a little protein on your salad this marinade recipe by Food Woolf looked great.
Enjoy, I know I did.
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