This salad strikes a nice balance between a traditional leafy green salad and a side dish of green vegetables. We were tiring of roasted asparagus or steamed broccoli or some version of green beans at Easter. This recipe came from Healthy Eats on the Food Network, appearing in Amie Valpone’s blog there. Here is the link.
Don’t worry about the nori seaweed; if you leave it out, we can testify that the results are still excellent. If you are looking for this Japanese seaweed, Amie Valpone suggests using Annie Chun’s Wasabi Seaweed Snacks.
The dressing is unique, and a great alternative to whatever you put on your salads everyday. Tahini is a paste made from ground, hulled sesame seeds. You can make your own from sesame seeds, but there are plenty of commercially available brands. The tahini has a bit of oil in it, compensating for the salad oil normally in dressing. The other dressing ingredients: lemon juice, ginger, and honey, provide a nice balance of tastes.
We hope you try this recipe, and that you enjoy it as much as we have.