Asian Green Salad
Excuse the crappy cell phone picture, I will endeavor to replace it soon but wanted to post a new recipe because, well, it's been too long. I make a fair amount of Asian-inspired food. Whether it's my Black Bean Salmon or my Kung Po Chicken; something is usually steaming in my wok once a week. Unfortunately I've always had a hard time pairing a good green vegetable side dish with my Asian creations. Imagine the conundrum I face internally when not only am I going to eat some evil soy products and a buttload of life-shortening white rice, but if I don't even have something green next to it? Quelle horreur! The following fantasticly delish and retardedly easy salad is a blessing to my healthy conscience. It's not exactly health food with two tablespoons of sugar in the dressing, but overall the good outweighs the bad in this salad - and I'm done obsessing over miniscule amounts of anything in my food.
Asian Green Salad
1/4 cup oil (better with a light-tasting oil, like sunflower or peanut)
1/4 cup asian vinegar (lots to choose from, I like the Japanese seasoned stuff)
2 Tbsp brown sugar
6 cups romaine lettuce or mixed greens
1 cucumber, sliced (peeled and seeded if that's how you roll)
a handfull of chow mein noodles
a handfull or two of cashews
Mix the oil, vinegar, and brown sugar in a small bowl until the sugar has disolved. Toss the remaining ingredients in a large bowl and then pour the dressing over the salad and toss to mix. Serve immediately, because the noodles will go soft after a while (though some may like this).