CT LIVE!: Asian Salad Bowl - NBC Connecticut
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CT LIVE!: Asian Salad Bowl

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    NEWSLETTERS

    CT LIVE!: Asian Salad Bowl

    Chef Chris Prosperi from Metro Bis showed us how to make the healthy and delicious salad. (Published Tuesday, March 12, 2019)

    Asian Salad Bowl

    • 5 cups chopped and washed greens, like spinach, romaine, Napa cabbage, and Bok choy
    • 1 cup chopped celery
    • 1 cup cooked turkey chopped
    • 1 English cucumber chopped
    • 4 plum tomatoes chopped
    • ¾ cup dry roasted peanuts
    • 1 bunch scallions chopped
    • 1 bunch cilantro
    • 2 tablespoons toasted sesame seeds

    Divide the green into 4 salad bowls. Then carefully arrange the chopped celery chopped turkey, cucumber, tomato, and peanuts in separate piles on top of each salad. Sprinkle with the scallions and toasted sesame seed and finish each salad with a few cilantro leaves. Serve with the dressing on the side. Makes 4 salads

    For the dressing

    • ¼ cup rice vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon honey
    • 2 tablespoons toasted sesame oil

    Pour all ingredients into a bowl and whisk together well.

    Serve on the side of the salad.