Layered Asian Salad

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Start to Finish: 40 mins

Layered Asian Salad

Directions

  1. Place the spinach in the bottom of a 2-1/2- to 3-quart clear glass salad bowl. Top with cabbage, carrot, pea pods, sweet pepper, and green onions.

For dressing:

  1. In a screw-top jar, combine orange peel and juice, vinegar, soy sauce, honey, sesame oil, sesame seeds, and ginger. Cover and shake well.
  2. Pour dressing evenly over salad. Toss gently to mix. Makes 8 servings (1 cup each).

From the Test Kitchen

Prepare as directed through Step 2. Cover salad bowl with plastic wrap. Chill salad and dressing in the refrigerator for up to 24 hours before serving. Just before serving, shake dressing. Pour dressing evenly over salad. Toss gently to mix.

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Nutrition Facts (Layered Asian Salad)

  • Per serving:
  • 42 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 70 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 2 g pro.
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