I love having salads for dinner. They're easy to customize, so I don't get bored, and they're a great way to sneak more veggies into my meal. Steak is one of my favorite foods, and I think it pairs so nicely with a crisp, fresh salad. I absolutely adore fruit in my salads, especially mandarin oranges. They're delicious and add a hint of sweetness to the crisp, cool veggies and perfectly grilled meat.
Food is always more exciting to me when it's visually appealing. I love the bright, fresh colors and flavors in this salad. While it isn't authentic Chinese cuisine, the flavor profile is definitely Asian inspired.
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: Serves 4
· 2 bags coleslaw mix
· 1 cup almonds, toasted
· 1 bag (16 oz) edamame, frozen
· 2 cans (16 oz each) mandarin oranges, drained
· 1 can (8 oz) water chestnuts, drained
· Your choice of protein
1. If you're using a protein with this salad, cook it while you're preparing the salad. I chose steak, which took about 10 minutes to prepare on the grill.
2. Place almonds in a small skillet over medium-low heat. Flip them frequently until they are toasted to a nice golden brown color.
3. Steam the edamame in the microwave while you're toasting the almonds.
4. If you're making your own dressing, prepare it now.
5. Place the coleslaw mix into a bowl, adding the mandarin oranges, toasted almonds, and water chestnuts. Add the dressing and mix thoroughly. I used 2.5 tablespoons of dressing per serving.
6. If you're using protein, add it to the salad. Enjoy!
· Asian Vinaigrette Dressing This is the salad dressing I used, since it conforms to 21 Day Fix rules, and complements the salad nicely. Feel free to make your own dressing or use whatever kind you happen to like best. One orange container is equivalent to 2.5 tablespoons.
I made this salad with grilled steak because that's one of my favorite foods, and also one that I don't eat too often. If you aren't a fan of red meat, this salad could also go well with a variety of other protein sources, including:
· Grilled or baked chicken
· Rotisserie chicken, which is a good way to save time
· Tofu - just make sure you season it well
This salad can easily accommodate a wide range of dietary restrictions.
· Gluten-free - this dish is already gluten-free, just make sure you're using tamari or coconut aminos in your dressing rather than soy sauce.
· Dairy-free - no changes needed.
· Kosher - make sure you're using kosher meat.
· Vegetarian - leave out the meat, and eat the salad as is, or add some seasoned tofu to it for an extra punch of protein.
· Low-carb - skip the mandarin oranges, and swap out the dressing for whatever you prefer..
· Vegan - use agave instead of honey in the dressing, and leave out the beef/chicken/shrimp.
21-Day Fix Container Counts
One serving of this salad (1/4 of the recipe) should be counted as:
· 2 green containers
· 1 yellow container
· 1 red container
· 1 purple container
· 1 blue container (for the nuts)
· 1 orange container (for the dressing)
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