ASIAN SALAD
Asian salad is a favorite at the Garden of the Gods Club in Colorado Springs, Colo.
Indoor-outdoor dining is framed by Colorado's Rocky Mountains, manicured gardens, grazing Colorado deer and spectacular lightning storms over the mountains. The club is known for its excellent food and service with a menu that changes with the seasons.
This popular Asian salad is a favorite among members and guests. You can simplify the preparation by buying the fried wonton noodles at a neighborhood Chinese restaurant and using pre-grilled chicken breasts. Most stores carry shredded carrots and toasted almonds (Almond Accents, in the produce section).
This recipe makes eight entree servings, with a composed presentation. If you are having a casual luncheon, cut the chicken into smaller pieces, toss the salad, and rim the bowl with radicchio and Boston lettuce leaves.
Serves 8-
(*Dressing (recipe follows)
- 1 head Napa cabbage, thinly sliced
- 2 ½ ounces field greens (1/2 of a 5-ounce bag)
- 1 ½ cups shredded carrots
- 1 ½ cups sliced snow peas
- ½ red bell pepper, thinly sliced
- ½ cup toasted almonds
- 12 cups fried wonton strips 8 bibb lettuce leaves
- 8 radicchio lettuce leaves
- 6 grilled chicken breasts, thinly sliced
Place 1 each of the lettuce leaves on 8 serving plates. Fill with scoops of salad. Arrange sliced chicken breast over the top, and garnish with wonton strips.
Dressing: *In a blender, combine 1 tablespoon Coleman's dry mustard, 5 pieces candied or pickled ginger (including juices), 2 cloves of garlic (peeled), 1/4 cup soy sauce, 1/8 cup fresh lime juice and 1/8 cup rice wine vinegar. Blend until smooth. With the blender running, add 1/2 cup peanut oil and 1/2 cup salad oil in a steady stream until emulsified. If the dressing is extremely thick, thin with 1 to 2 tablespoons bottled water.