Spring Vegetable Salad Recipe With Sweet Tamari Dressing (High Protein, High Fiber, 25 Minutes) by SAN-J
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With spring finally upon us, foodies everywhere are ready for seasonal produce to hit their peak. And what better to celebrate vegetable's (and the weather’s) prime than with a sweet twist on a bright salad? This spring, San-J offers up a fresh favorite with their spring vegetable salad recipe with sweet tamari dressing, packing in all the greens and flavor into one healthy recipe.
One of the nation’s leading Asian condiment brands, San-J serves up the ideal dressing variation with their Sweet Tamari Splash sauce. Featuring 55 percent less sodium than the typical soy sauce as well as a subtle, balanced sweetness from brown rice and maple syrup, San-J’s Sweet Tamari Splash achieves a marriage of flavors sure to enhance your favorite salad and beyond.
To make this high-fiber, high-protein vegetable salad recipe you will need the following ingredients: San-J Sweet Tamari Splash (or your favorite tamari), olive oil, seasoned rice vinegar, pure maple syrup, fresh ginger, toasted sesame oil, salt, black pepper, snow peas, asparagus, frozen peas, baby lettuce, fresh mint and goat cheese (omit for a vegan salad). Check out the health benefits of asparagus, the health benefits of peas, the health benefits of lettuce and the health benefits of goat cheese.
Serve this gluten-free salad recipe as a vegetarian lunch or dinner, or as a side dish with your favorite proteins like chicken, beef, pork, lamb or seafood.
Cuisine: Asian / American
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6
Ingredients
- 4 tablespoons San-J Sweet Tamari Splash (or your favorite tamari)
- 4 tablespoons olive oil
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon pure maple syrup
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon toasted sesame oil
- kosher or fine sea salt and black pepper, to taste
- 6 ounces snow peas, trimmed and string removed
- 24 spears asparagus, woody ends removed
- 2 cups frozen peas
- 4 ounces whole baby lettuce leaves (sweet lettuces or baby gems)
- 1 cup loosely packed mint leaves
- 4 ounces goat cheese
- edible flowers, for garnish (optional)
Here's how to make it:
- Whisk together the Tamari Splash, olive oil rice vinegar, maple syrup ginger, sesame ginger, and a pinch or two of salt and pepper. Set aside.
- Bring a large pot of water to a boil. Have a strainer, a bowl of ice water and a paper towel-lined plate or sheet tray standing by. Add the snow peas to the boiling water and boil for 1 1/2 minutes. Add the asparagus and continue to boil for another 1 1/2 minutes. Add the peas and boil for 30 seconds. Drain and add to the bowl of ice water.
- Remove the snow peas and asparagus and place on the paper towels to strain dry. Strain the peas in the strainer and let them dry.
- Place the blanched vegetables in a bowl, add about 3/4 of the dressing and toss to coat. Season with salt and pepper, if desired.
- Toss the lettuce and mint with the rest of the dressing, adding some salt and pepper, if desired. Arrange on a platter. Top with the blanched vegetables and dot with goat cheese and edible flowers, if using. Serve immediately. If making a vegan salad, omit the cheese or use vegan cheese. Store any leftovers in an airtight container in the fridge.
Recipe and photo courtesy of San-J.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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