Summer’s just around the corner, which means a lot of folks are trying to eat a little healthier so they have more energy and trimmer waists to better enjoy the great outdoors.But, what’s to eat? Healthy food is so boring! Or, at least it can be, but this original salad recipe puts a lot of zing into your ordinary mixed greens while keeping the carbs and calories low.Plus, it’s super simple to make. There are three easy parts: the dressing, the sauteed veggies and the “dry” veggies, which will all be mixed together once you’ve finished the saute.Ingredients
Ingredients to saute:- 2 large bok choy, chopped (head and leaves)- 1 large shallot, minced- 1 orange, yellow or red bell pepper, sliced- 1 jalapeno, sliced- 6 Portobello mushrooms, quartered- 3 tbsp. sesame oil- 2 tbsp. rice vinegar"Dry" ingredients to toss with saute in the salad bowl:- 2-3 handfuls mixed greens- 1 small bunch cilantro, chopped- 1 celery stalk, chopped- 1/2 cucumber, sliced- 4 tbsp. scallions, choppedDressing Ingredients
- 1/2 cup Ponzu sauce- 1/4 cup soy sauce- 1 lime, squeezed- 2 tbsp. "Samba Oelek" chili sauceMethod
First, whisk or shake your dressing ingredients in a small container and set it aside so it’s ready to go.Now, saute the first set of ingredients and drain off the extra water. Then toss them with "dry" ingredients in a large salad bowl
so the greens and sauteed veggies are well incorporated.Finally, splash the dressing over the mix and toss again. Now you’ve got a hot, yet cool and crisp salad that doesn’t need croutons or fatty dressing to make it filling.You can garnish it with dry sesame seeds if you have any around, or improvise with your own ingredients (sliced steak or chicken go well with this for added protein). We hope you enjoy your new, healthy summer salad snack!