Asian-Style Cobb Salad
- Asian-Style Cobb Salad
- Recipe
- Ingredients
- Instructions
This salad serves as the perfect light meal, full of protein and veggies with a simple sesame vinaigrette!
Sorry, I have another salad recipe for this week. See, I’m trying REALLY HARD to continue practicing clean eating in honor of the new year so I decided to make a cobb salad. I’ve actually been meaning to make it for months now, mainly because my coworker orders a cobb salad from the cafeteria in our building and it always looks so good. But it’s not like I was ever gong to spend $10 on it when I know I could make it better myself right at home (not because I’m some master chef but because the cafeteria food is just god-awful and way overpriced).
With much brainstorming, I decided to make an Asian-style cobb salad, mainly because of the sesame vinaigrette. It’s also an added bonus that I get to cut down on the heavy bacon and cheese that usually goes in a traditional cobb salad.
So what’s the verdict? Well, remember how Jason loved the tofu lettuce wraps I posted last week? He pretty much had the same reaction with this salad, which definitely has me freaking out a bit since Jason has never even touched a salad in the 4 years that we’ve been together.
Who knows – maybe he’ll even like quinoa next!
Recipe
Yield: 4 servings
Prep: 10 minutes
Total: 10 minutes
Ingredients
Instructions
1. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
2. To assemble the salad, place baby greens in a large bowl; top with arranged rows of mandarin oranges, chicken, carrots, avocado, eggs and green onions.
3. Serve immediately with sesame vinaigrette.
