Delicious Living
  • Vinaigrette
  • 4 tablespoons chopped shallot
  • 1 1/2 tablespoons chopped fresh ginger
  • 2 tablespoons minced serrano pepper
  • 3 tablespoons chopped fresh cilantro
  • 1/2 cup fresh lime juice
  • 1/4 cup rice wine vinegar
  • 3 tablespoons agave nectar
  • 4 tablespoons low-sodium soy sauce
  • 3 tablespoons sweet chile sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 cup vegetable oil
  • Salad
  • 1/2 pound mixed organic greens
  • 1 cup julienned jicama
  • 1 cup julienned carrot
  • 1 cup julienned red bell pepper
  • 1/2 cup sliced or chopped water chestnuts
  • 1/2 cup fresh cilantro leaves
  • 20 fresh mint leaves ((torn if large))

Organic Greens and Vegetable Salad with Lime-Ginger Vinaigrette

Lenny Martinelli | Delicious Living
  • Serves: 8 people
  • Calories per serving: 45

Choose a selection of spring greens — rainbow chard, dinosaur kale, salad lettuces. The vinaigrette makes more than you'll need and will keep in the refrigerator for a couple of weeks. Use it as a marinade for grilled tofu, salmon, or chicken. Ingredient tip: Look for bottled sweet chile sauce in the Asian section of your market.

  1. Combine all dressing ingredients except oil in a food processor or blender and pulse for 1 minute. Slowly drizzle in oil and pulse to emulsify.
  2. In a large salad bowl, combine all greens and vegetables. Drizzle with about 1/4 cup vinaigrette and toss. Taste and add more vinaigrette if desired.

PER SERVING: 45 cal, 28% fat cal, 1g fat, 0g sat fat, 0mg chol, 1g protein, 8g carb, 2g fiber, 118mg sodium

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