This salad’s dressing is inspired by the flavours of Thailand (sweet, sour, salty and spicy). It is tossed with strawberries, vegetables, chicken, peanuts and mint for a delicious main dish. This recipe and photo are from Foodland Ontario, foodlandontario.ca, will inspire you to incorporate fresh strawberries into a variety of meals. Enjoy!
Preparation Time: 20 minutes
Serves 4
3 tbsp (45 mL) vegetable oil
2 tbsp (25 mL) each fresh lime juice and fish sauce
1 tbsp (15 mL) rice vinegar
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) finely minced fresh gingerroot
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) crushed red pepper flakes
1/4 tsp (1 mL) salt
1 clove garlic, minced
Salad:
6 cups (1.5 L) Ontario salad greens, torn into large bite-size pieces
2 cups (500 mL) Ontario strawberries, cut into halves or quarters
1 cup (250 mL) Ontario greenhouse cherry tomatoes, cut in half
2 Ontario mini greenhouse cucumbers, thinly sliced
2 Ontario Green onions, thinly sliced
1 Ontario sweet greenhouse yellow pepper, thinly sliced
2 cups (500 mL) thinly sliced or shredded cooked Ontario chicken
1/4 cup (50 mL) thinly sliced fresh Ontario mint
2 tbsp (25 mL) coarsely chopped salted peanuts
In small container with tight-fitting lid, place oil, lime juice, fish sauce, rice vinegar, soy sauce, ginger, sugar, red pepper flakes, salt and garlic. Seal; shake well.
Salad: In large bowl, place salad greens, strawberries, tomatoes, cucumbers, green onions and yellow pepper; toss. Add chicken, mint and peanuts and most of the dressing; toss. Add remaining dressing if needed.
Nutritional Information:
1 serving
PROTEIN: 24 grams
FAT: 12 grams
CARBOHYDRATE: 16 grams
CALORIES: 269
FIBRE: 4 grams
SODIUM: 895 mg
