I love a nice Asian inspired salad but I'm trying to cut the calories without sacrificing flavor. I would have loved a nice plum sauce to sweeten this dish up but instead used a pear infused white balsamic vinegar for a little bit of the sweetness and it did not disappoint! Adjust the seasoning of the dressing to your liking. And topping it with a wasabi flavored sheet of seaweed adds an extra bit of flavor, without the added calories. They are so addicting, I just love them and at only three calories per sheet, they pack a lot of flavor. Serve with grilled salmon on the side for a nice meal. Enjoy and have a great weekend, it looks like it's going to be a beauty!
- 1 cup wild rice, cooked and cooled
- 1 cup shelled edamame, cooked and cooled
- 3 scallions, use the pale part, sliced
- 2 tablespoons olive oil
- 2 tablespoons pear infused white balsamic vinegar
- 1 teaspoon Gomasio (a mix of black & tan sesame seeds)
- pinch of ground ginger
- pinch of wasabi powder*optional
- sea salt
- ground black pepper
- flavored roasted seaweed, for garnish
In a small separate bowl, combine the olive oil, vinegar, ginger, wasabi, salt and pepper. Toss the dressing with the rice, edamame and the scallions. Use scissors to cut the seaweed into shreds, to save a little on time. Garnish with the seaweed shreds. Serves 2 as a main meal or 4 as a side dish.
No comments:
Post a Comment