With spring finally upon us, foodies everywhere are ready for seasonal produce to hit their peak. And what better to celebrate veggies’ (and the weather’s) prime than with a sweet twist on a bright salad? This spring, San-J offers up a fresh favorite with their Spring Salad with Sweet Tamari Dressing, packing in all the greens and flavor into one dish.
One of the nation’s leading Asian condiment brands, San-J serves up the ideal dressing variation with their Sweet Tamari Splash sauce. Featuring 55% less sodium than the typical soy sauce as well as a subtle, balanced sweetness from brown rice and maple syrup, San-J’s Sweet Tamari Splash achieves a marriage of flavors sure to enhance your favorite salad and beyond.
Ingredients
4 tbsp San-J Sweet Tamari Splash
4 tbsp olive oil
1 tbsp seasoned rice vinegar
1 tsp pure maple syrup
1 tsp fresh grated ginger
½ tsp toasted sesame oil
Kosher or fine sea salt and pepper to taste
6 oz snow peas (trimmed and string removed)
24 spears of asparagus (woody ends removed)
2 cups frozen peas
4 oz whole baby lettuce leaves (sweet lettuces or baby gems)
1 cup loosely packed mint leaves
4 oz goat cheese
Edible flowers for garnish
Directions
Whisk together the Tamari Splash, olive oil rice vinegar, maple syrup ginger, sesame ginger, and a pinch or two of salt and pepper. Set aside.
Bring a large pot of water to a boil. Have a strainer, a bowl of ice water, and a paper towel-lined plate or sheet tray standing by. Add the snow peas to the boiling water and boil for 1 ½ minutes. Add the asparagus and continue to boil for another 1 ½ minutes. Add the peas and boil for 30 seconds. Drain and add to the bowl of ice water.
Remove the snow peas and asparagus and place on the paper towels to strain dry. Strain the peas in the strainer and let them dry.
Place the blanched vegetables in a bowl, add about ¾ of the dressing, and toss to coat. Season with salt and pepper if desired.
Toss the lettuce and mint with the rest of the dressing, adding some salt and pepper if desired. Arrange on a platter. Top with the blanched vegetables and dot with goat cheese and edible flowers if using.
Serve immediately.