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Asian Salad with Sesame Ginger Vinaigrette
Ingredients
  • subheading: FOR THE SALAD:
  • 1 cup shelled edamame, frozen
  • 4 cups packed baby spinach
  • 2 cups watercress (thin stems and leaves only)
  • 2 carrots, peeled and julienned
  • 4 broccoli stems, peeled and julienned
  • 1 green mango, peeled and julienned
  • 1 medium cucumber, thinly sliced
  • subheading: FOR THE DRESSING:
  • 1 teaspoon finely minced ginger
  • 1 garlic clove, minced
  • 2 teaspoons agave nectar
  • 3 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 5 tablespoons canola oil
  • 2 tablespoons sesame oil
  • subheading: GARNISHES:
  • ⅓ cups peanuts, crushed
  •  
  • 2 tablespoons toasted sesame seeds
Steps
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