Asian Color Burst Salad

Asian Color Burst Salad Recipe

Now that it is finally spring, we’re eating a lot of salads! I recently posted my new favorite salad dressing recipe that is an imitation of the ginger dressing at a local Japanese restaurant and this is the salad that I usually eat with it…

The ginger dressing alone brings an incredible amount of flavor to this salad. The fermented beats, raisins, and sunflower seeds add other great flavors and textures for a filling and very satisfying salad.

I’d recommend the dressing on any salad, even if you don’t like any of the ingredients in this particular salad variation. I love making this salad ahead of time for lunches by putting the meat, dressing, and nuts on the bottom of a quart size mason jar and adding the other ingredients on top. Storing with an airtight lid will keep it good for several days in the fridge so it is ready whenever you need a fast lunch.

It isn’t fancy, but it is a very colorful and flavorful meal and even my kids enjoy it.

Asian Color Burst Salad Recipe
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Asian Color Burst Salad Recipe

A colorful and simple salad that is refreshing and filling for a healthy meal!
Course Salad
Cuisine Asian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 salad
Calories 468kcal
Author Katie Wells

Ingredients

Instructions

  • Place salad greens on a large plate and top with sunflower seeds, raisins, chopped meat, fermented beets, carrots, and dressing.
  • Enjoy!

Notes

Salads are a great way to use up small amounts of leftover meat!

Nutrition

Serving: 1salad | Calories: 468kcal | Carbohydrates: 65.2g | Protein: 13.7g | Fat: 20.5g | Saturated Fat: 4.5g | Cholesterol: 14mg | Sodium: 567mg | Fiber: 8.9g | Sugar: 27.3g

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