Sometimes I like a salad without lettuce – just tons of veggies and dressing.  For one thing, less chopping.  But also, they just feel a little heartier sometimes, and it’s always nice to mix things up.  I came up with this dressing and salad by trial and error – just ask my husband how many versions of the dressing he was delighted forced to taste.

Makes 4 entree sized salads.

Dressing Ingredients:

• 1 TB sunflower (or olive, or or canola, or whatever oil you feel like….) oil
• 2 tsp sesame oil
• 1 tsp ginger, finely chopped (or buy the minced stuff in a jar, as far as I can tell it tastes just as good, I just happened to have fresh on hand)
• 4 TB rice wine vinegar
• Juice of 1/2 a lime
• 1/4 tsp wasabi paste (it comes in a little tube in the Asian aisle at most mainstream grocery stores)
• 1/8 tsp minced garlic
• 3 tsp creamy peanut butter (I used natural, so no ingredients other than peanuts)
• 1/4 tsp red pepper flakes
• Sea salt to taste

Salad ingredients:

• 2 c cooked, shelled edamame (a full package in most freezer sections, defrosted if starting from frozen
• 2 red bell peppers, diced
• 9 oz bag of shredded cabbage and carrot mix
• 8 green onions, white and light green parts, sliced
• 1/2 of a 9 oz package of fresh snow peas, trimmed, sliced
• 1/2 a 12 oz package (around 2.5 c) of broccoli slaw
• 8 oz of leftover cooked chicken breast, chopped or shredded (optional)

Directions:

1. Place all dressing ingredients in a food processor or blender and blend until mixed thoroughly.  Divide dressing among 4 quart mason jars.  These are what I use.
2. Layer salad ingredients in the following order (bottom to top):

• Edamame
• Bell peppers
• Shredded cabbage & carrot mix
• Green onions
• Snow peas
• Broccoli Slaw
• Chicken (if desired – this salad packs a great protein punch with out it, but if you are someone who needs an animal product to feel like you’ve had a meal – and here I’m looking at my husband – top it with some leftover chicken)

3.  Seal jars tightly (I use these lids) and store in refrigerator for up to 5 days.

Prior to serving, give the jar a shake, and dump it on a plate.  Or, if you’re busy like I sometimes am, and maybe even not somewhere with plates, just shake it up good and eat it out of the jar.