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Asian Arugula Salad

INGREDIENTS

Dressing Ingredients

  • 3 Tablespoons Amino Acids
  • ¼ Cup Fresh Orange Juice
  • ¼ Cup Organic Rice Vinegar
  • 2 Teaspoons Dijon Mustard
  • 1 Tablespoon Ginger minced
  • 1 Teaspoon Garlic minced
  • 1 Teaspoon Green Onion thinly sliced
  • 1- 5 Ounce Can Water Chesnuts drained

Salad Ingredients

  • 2 Cups Brown Rice Cooked
  • 2 Tablespoons Sesame Seeds Toasted
  • 16 Ounces Baby Spinach
  • 8 Ounces Edamame defrosted
  • ½ Cup Carrots sliced
  • ½ Cup Red Bell Pepper sliced
  • ½ Cup Sugar Snap Peas trimmed and halved
  • ¼ Cup Red Onion Sliced
  • 2 Tablespoons Lemon Juice
  • 12 Ounces Tofu large diced
  • 2 Tablespoons Amino Acids
  • ¼ Cup Vegetable Broth

DIRECTIONS

  1. Prepare dressing by whisking together first 4 ingredients in a small bowl; add fresh ginger, garlic, and green onion.
  2. Allow drained water chestnuts to marinade in dressing while you prepare the salad ingredients!
  3. Cook 2 servings of rice, or one cup ahead of time, and allow cooling. Garnish with toasted sesame seeds.
  4. De-stem and wash spinach, set aside. Combine all vegetables; carrots, red bell pepper, edamame, peas, and onion in a bowl. Season with salt, pepper, and lemon juice.
  5. Sear Tofu in a skillet over medium high heat with a combination of amino acids and broth, until golden brown.
  6. Serve with a bed of spinach on bottom of each bowl, followed by sesame seed rice, seasoned vegetables, and seared tofu. ENJOY!