{"id":5919,"date":"2023-04-05T19:10:03","date_gmt":"2023-04-05T19:10:03","guid":{"rendered":"http:\/\/cookhappylivehealthy.org\/blog\/?p=5919"},"modified":"2024-07-24T20:06:49","modified_gmt":"2024-07-24T20:06:49","slug":"recipe-boredom-beating-asian-twist-salad-take-2","status":"publish","type":"post","link":"http:\/\/cookhappylivehealthy.org\/blog\/recipe-boredom-beating-asian-twist-salad-take-2\/","title":{"rendered":"Recipe: Boredom-Beating Asian Twist Salad–Take 2"},"content":{"rendered":"

In a previous post<\/a> I shared my “recipe philosophy” for successful Meal Making Transformation. Because we need meal making to be manageable enough to do every day, we need manageable recipes, too.<\/p>\n

That’s why I’m starting this recipe with last week’s simple Green Salad with an Asian Twist<\/a> so you can build on an already-familiar idea and just modify it a little by:<\/p>\n

    \n
  1. Adding a couple enhancements to the dressing, and<\/li>\n
  2. Substituting some diet-diversifying salad toppers<\/li>\n<\/ol>\n

    Note that roasted beets are one of the toppings, so plan ahead and roast some beets for dinner the night before; use the leftovers on the salad. I always cut mine into matchsticks and roast in the slow-cooker so it’s almost impossible to burn them.<\/p>\n

    Spring Greens with Ginger Cilantro Dressing<\/strong><\/span><\/h3>\n

    3-4 Servings<\/strong><\/p>\n

    The Dressing<\/span>
    \nStart by making the dressing so the flavors can meld and the ginger can mellow in the lime juice while you prepare the salad itself. All amounts are given as a range; adjust for your tastes.\u00a0 The dressing will come out quite thick and rich with all of the added cilantro.<\/p>\n

    Combine in the cup of an immersion blender or small food processor and then blend until it is well mixed but still has a little texture:<\/p>\n