Happy Friday! I hope you’ve had a fabulous week and have got some fun in store for this weekend! I’m absolutely loving all that Melbourne has to offer, and although we’ve been busy with helping the bride-to-be prepare for her wedding, she’s been doing an amazing job of showing me some of Melbourne’s finest sights! Cynthia’s hen’s night (the British/Australian equivalent of a bachelorette party) is tonight, so we have all sorts of fun on the agenda for today. But right now, I’ve got another guest post to share with you, this time coming from one of my fellow Canadian bloggers, Kristine, of Busy But Healthy. A little while ago, she was away in Disneyland and Mexico, and I posted for her readers about my 5 favourite big-batch lunch recipes. She’s here to return the favour with a great salad recipe. Over to Kristine!
Hi everyone! I’m Kristine, and I blog over at Busy But Healthy . I’m happy to be doing a guest post for you while Angela is away in Australia (lucky girl)! I just love her site, all her fitness tips, and the dozens of yummy recipes! We first stumbled across each other’s sites through other bloggers. I thought it was neat we were both Canadian and blogged about similar stuff.
I’m an e-book author, health & fitness blogger for Huffington Post, and also contribute to Shape.com, iFood.tv and SavvyMom.ca to name a few. Over on my site, I write a lot of healthy recipes, fitness tips, health info and the occasional workout. I also frequently blog about my personal life, being a mom to a 3 year old daughter, and now that I have #2 on the way, there are progress updates about that too!
With it being spring, and lighter food seems to be on everyone’s menu, I wanted to create a special salad recipe for you all. Living in the Vancouver area, we have a lot of diversity with our food and restaurants, and a lot of ethnic influence. I happen to love Thai, Asian and Vietnamese flavors. A few of my favorite ethnic recipes on my site are Salad Rolls, Thai Chicken Pizza, Vietnamese “Miracle Noodle” Soup & Quick Coconut Shrimp Curry.
The exclusive recipe I bring to you all is Asian Crunch Salad. If you like any kind of peanut sauce, you’ll LOVE this! This would be an awesome salad to bring to a pot luck, or spring/summer BBQ. Would also be great with some grilled chicken or shrimp on top too.
Asian Crunch Salad
Makes 8 cups
- 2 cups romaine lettuce, shredded
- 1 cup spinach (baby spinach or chopped regular spinach)
- 1 cup cabbage mix (or shredded cabbage)
- 1 cup bean sprouts
- 1 cup red pepper, thinly sliced
- 3 Tbsp dry roasted peanuts, chopped
- 3 dates, chopped (reconstituted in 1/2 cup boiling water)
- 2 Tbsp natural peanut butter
- 2 Tbsp rice vinegar
- 2 packets stevia
- 1/2 tsp sesame oil
- 2 tsp oil (olive, canola, safflower)
- 1/2 tsp asian chili paste
- 1 garlic clove, minced
- 1-2 Tbsp water
In a large bowl, mix together all the salad ingredients. For the dressing, place all ingredients in a food processor or blender and blend. If dressing is too thick to process, add a bit more water. Dressing will be on the thicker side though. Just before serving, add dressing and toss.
Nutrition (per 1 cup) Calories: 81 Fat: 5.4g Carbs: 7.3g Fiber: 1.8g Sugars: 3.8g Sodium: 11mg Protein: 4.2g
I hope you give the salad a try and enjoy it, and if you have any questions, leave them in the comments and I’ll pop over and answer them. Thanks for having me Angela, and hopefully I can meet some more of you over on my site.
Thanks Kristine! This looks fantastic, especially that dressing! I’m off to make myself look presentable for our adventures today, but I hope all of you have a wonderful weekend and I’ll see ya back here on Monday. In the meantime, tell me…
- Do you have any favourite spring salad recipes? Feel free to share!
- What are you up to this weekend?
- Have you been to Melbourne before? Anything I MUST see before leaving?