In order to bring you the best organic produce, some ingredients may differ from those depicted.
Organic rainbow Asian salad for 2
Vegan, Gluten-Free Friendly, Pescatarian, Vegetarian, Dairy-Free
2 Servings, 600 Calories/Serving, 5 Min
The inspiration for this salad dates back to 1960s Los Angeles, where legend has it that Cary Grant first requested it at a restaurant. Better known as Chinese chicken salad, the retro original includes iceberg lettuce and sweet canned mandarin orange slices. In our modern plant-based riff, tamarind-cashew dressing provides a more sophisticated sweet-tart quality than canned mandarins. For the iceberg, we’ve swapped in a nourishing blend of baby spinach, bok choy, and kale.
Instructions
Wash all produce before use (except prewashed greens).
1
Prep
- Trim and thinly slice the scallions.
- Coarsely chop the cilantro.
2
Mix
In a bowl, toss together as much of the greens, toppings, and dressing as you like. Season with salt and pepper and enjoy.
Did you add protein? Cooking and heating instructions
Contains: Tree Nuts (cashew), Soybeans
Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV).