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TAMARI GINGER SALAD WITH ROASTED CHICKEN, EDAMAME AND WASABI PEANUTS
by Elinor Celuzza
INGREDIENTS
1 package ramen noodles, cooked (or 2 cups cooked vermicelli)
2 tsp. sesame oil
2 tsp. San-J Tamari
2 cups romaine, chopped
3/4 cup carrots, shredded (1 medium carrot)
1 cup frozen edamame, thawed
1 cup red pepper, diced
1/2 cup water chestnuts, diced
10 oz. cooked, sliced chicken
1 1/2 cups asparagus, chopped and steamed
3/4 cup wasabi peanuts
10 San-J Black Sesame Rice Crackers, roughly broken
1/4 cup sesame seeds
1/2 cup San-J Tamari Ginger Salad Dressing
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INSTRUCTIONS
Toss noodles with sesame oil and Tamari and arrange evenly on a large platter. Spread romaine, carrots, edamame, red pepper and water chestnuts evenly over the noodles. Top the salad with chicken and asparagus, then sprinkle with the wasabi peanuts, broken crackers and sesame seeds. Drizzle dressing over salad and serve immediately.
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Elinor Celuzza - Grand Prize winner |
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