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Summer Salad with Asian Strawberry Poppy Seed Vinaigrette

Course Salad, Salad Dressing
Cuisine Asian-fusion
Keyword Summer Salad with Strawberry Vinaigrette
Prep Time 20 minutes
Servings 6
Calories 271 kcal
Author Chris Scheuer

Ingredients

Ingredients for the vinaigrette:

  • 1 clove fresh garlic minced
  • 1 teaspoon Dijon mustard
  • 2 teaspoons finely chopped fresh ginger
  • 3 tablespoons good quality strawberry jam or preserves I use my Strawberry Freezer Jam
  • 1 teaspoon sriracha chili sauce*
  • 1 teaspoon soy sauce
  • 3 tablespoons white balsamic vinegar
  • ½ cup canola oil
  • 1 teaspoon sesame oil
  • 1 tablespoon poppy seeds
  • sea salt and freshly ground pepper to taste

Ingredients for the salad:

  • 3-4 ears fresh sweet corn kernels removed
  • ½ pound super thin green beans haricot verts, thinly sliced on a long diagonal
  • 2 medium parsnips* julienned
  • 2 medium carrots* julienned
  • 1 medium red bell pepper thinly sliced vertically
US Customary - Metric

Instructions

  1. Directions:
  2. For the vinaigrette, combine all ingredients in a glass jar. Shake well.
  3. Combine all salad ingredients in a large bowl. Divide between six salad plates. Drizzle with the vinaigrette. Pass extra dressing at the table.

Recipe Notes

Notes: I use the small vegetable peeler/julienner for of these and it works fantastic. Keep the carrots and parsnips long, don't try to cut them before julienning. If you cut them, it makes the job very difficult.

Nutrition Facts
Summer Salad with Asian Strawberry Poppy Seed Vinaigrette
Amount Per Serving
Calories 271 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 15g94%
Cholesterol 0mg0%
Sodium 110mg5%
Potassium 407mg12%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 11g12%
Protein 2g4%
Vitamin A 4280IU86%
Vitamin C 41.3mg50%
Calcium 65mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.