Make this spicy-hot salad for a quick and easy lunch or side dish.
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1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons freshly grated ginger root
1 (6- to 8-ounce) bag (4 cups) mixed salad greens
2 tablespoons Land O Lakes® Butter
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 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.
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