It’s June and none of my clothes fit, so I’m planning to serve a new salad every day. Today I marinated crispy “stir-fry veggies” in an Asian dressing and put them on top of field greens. I used cucumbers, sugar snap peas, snow peas, carrot shreds, celery, bean sprouts, and water chestnuts. Yum! We topped it with sliced grilled chicken that had been marinated in hoisin sauce. Double yum!

Asian ginger-sesame dressing

3 cloves garlic, minced
2 T minced fresh ginger root
½ c sesame oil
1/3 c rice vinegar
½ c low-sodium soy sauce
3 T honey
¼ c water

Combine all ingredients in a jar or bowl and mix well.