Asian Salad

Ingredients

SALAD • 1 head Romaine heart, sliced; 1 Belgian

Endive, sliced; 1 bunch arugula OR 6 cups salad greens of your choice • 1 cup red cabbage, sliced • ½ English cucumber, halved lengthwise and sliced into half moons • 1 ripe mango, peeled and cubed or 1

Granny Smith apple, diced • 3–4 scallions, sliced • 1 avocado, peeled and diced • Leftover Balsamic Glazed Pork Roast, chilled & cut into bite sized chunks GARNISH • Wide Chinese noodles • Wasabi peas (optional—might be too hot for some people) DRESSING • Zest and juice of 1½ limes • 2 tablespoons honey • ½ cup olive oil • Kosher salt and freshly ground black pepper

Directions:

For the dressing: Place all ingredients except the olive oil in bowl. While slowly drizzling in the olive oil, whisk the dressing until thickened slightly and well blended.

Place all of the salad ingredients in a large salad bowl. Drizzle dressing on top and garnish with Chinese noodles and wasabi peas tossing to combine. Serves 2-4 depending on appetites.

Sandy Axelrod www.thetravelinglocavores.com