Asian Salad with Brown Rice and Sesame Ginger Dressing
By Leah S. from Smith-Hale College Preparatory School, Kansas City, Missouri.
Crispy salad of cabbage, carrots, red peppers, green onions and sugar snow peas marinated in sesame ginger dressing with brown rice and fresh romaine lettuce.
Serving size: 1/2 cup
|From Saturated Fat||3.35%|
|Ingredient||6 servings||50 servings|
|Cabbage, Shredded||3/8 c||3 1/8 c|
|Red Cabbage, Shredded||3/8 c||3 1/8 c|
|Carrots, Shredded||3/4 c||1 qt + 2 1/4 c|
|Red Pepper seeded, chopped to bite size pieces||3/8 c||3 1/8 c|
|Green Onions, sliced||3 T||1 1/2 c + 1 T|
|Sugar Snap Peas, cleaned and halved or cut in thirds||3/8 c||3 1/8 c|
|Newman's Low Fat Sesame Ginger Dressing||3/8 c||3 1/8 c|
|Romaine Lettuce, cleaned and cut into bite size pieces||3/4 c||1 qt + 2 1/4 c|
|Brown rice||1 1/2 c||3 qt + 1/2 c|
|Sesame Seeds||3t||1 1/2 c + 1 T|
Mix cabbages, carrots, peppers, onions and peas in mixing bowl.
Toss vegetables in salad dressing to coat evenly.
Add rice and lettuce to the vegetable mixture just before serving and mix well.
Transfer salad to serving pans.
Top with sesame seeds and serve.
Note: Vegetables can be marinated in dressing overnight with rice and lettuce added just before serving.