Monday, February 22, 2010

Spicy Salad and Roast Duck

Avocados and spicy sauce are the perfect topper for this mixed greens salad. And instead of bacon bits, you could try roasted duck skin (we just had the roast duck on the side--it was delicious).

Salad (serves 3)
3-4 cups organic mixed greens
1 small beet, julienne
1/2 avocado, sliced
1/2 cucumber, sliced
1/2 bell pepper, sliced thinly

Spicy Dressing
2 Tbsp soy sauce
1 Tbsp 老干妈 hot sauce
1 Tbsp sesame oil
1 Tsp dark vinegar

Arrange salad on 3 plates. Mix dressing in a small cup and drizzle over salad. Garnish with chopped cilantro and thinly sliced scallions. Enjoy with roast duck (we got ours from the deli at the Asian supermarket).

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