Spicy Green Salad with Soy & Roasted Garlic Dressing

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Piquant greens, such as mizuna and red mustard, are mellowed with a sweet-and-savory dressing that includes a whole head of roasted garlic. Add a skewer of grilled shrimp or teriyaki beef to make it a main course. To soften the leaves, heat the dressing just before serving and pour over the greens.

Spicy Green Salad with Soy & Roasted Garlic Dressing
Nutritionist Tested & Approved

Time: 90 minutes (45 minutes prep)

  • Dressing

  • 1 head garlic

  • 4 tablespoons extra-virgin olive oil, divided

  • Juice of 1 lime

  • 2 tablespoons red-wine vinegar

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon reduced-sodium soy sauce

  • Freshly ground pepper, to taste

  • Salad

  • 1 pound asparagus, trimmed and cut into 1-inch pieces

  • 2 teaspoons extra-virgin olive oil

  • 1/4 teaspoon plus pinch of salt, divided

  • 1/4 teaspoon freshly ground pepper

  • 1/2 small clove garlic

  • 2 cups baby mizuna, baby kale or Asian salad mix

  • 2 cups baby red mustard greens, tatsoi or watercress, any tough stems removed

  • 2 tablespoons sesame seeds, toasted (see Tip)

  1. To prepare dressing: Preheat oven to 400°F.

  2. Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450ºF.

  3. Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth. Season with pepper.

  4. To prepare salad: Toss asparagus with 2 teaspoons oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes.

  5. Meanwhile, season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with all the greens. (If leaves are large, tear them into bite-size pieces first.) Pour 1/4 cup of the dressing over the greens. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.) Sprinkle the salad with sesame seeds and the asparagus; toss and serve.

Tip: To toast sesame seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

If preparing ahead of time: Cover and refrigerate the dressing for up to 3 days.

Nutritional Facts

Added Sugars
Dietary Fiber
Monounsaturated Fat
Saturated Fat
Vitamin A (170% daily value)
Vitamin C (110% dv)
Folate (37% dv)
Carbohydrate Servings
2 vegetable
2 fat

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