Thai Stir-Fry Vegetable Salad
Make this spicy-hot salad for a quick and easy lunch or side dish.
10 min.prep time
15 min.total time
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons freshly grated gingerroot
1 (6-8-ounce) bag (4 cups) mixed salad greens
1/2 pound asparagus spears, trimmed, cut into 2-inch pieces
1 medium (1 cup) red bell pepper, chopped
1 jalapeño pepper, seeded, finely chopped
1/4 teaspoon garlic powder
Combine all dressing ingredients in small bowl; mix well. Set aside.
Divide greens evenly among 4 individual serving plates.
Melt butter in 12-inch skillet or wok until sizzling; add asparagus. Cook over medium-high heat, stirring constantly, 2 minutes or until partially cooked. Add all remaining vegetables and garlic powder. Continue cooking 1-2 minutes or until vegetables are crisply tender. Stir in dressing. Continue cooking, stirring constantly, 1-2 minutes or until heated through.
Spoon vegetable mixture over salad greens. Serve immediately.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #11132©2012Land O'Lakes, Inc.