Korean BBQ Spring Salad with a Tangerine Honey Dressing

To start the new year right, I decided to make a salad with my favorite ingredients: spring salad greens, edamame, cucumber, walnuts, tangerine, and Korean bbq of course since I love Korean food. I forget about eating salads in the winter time because it gets cold and I crave a bowl of soup or stew but then again I'm in California and it's about 65-70 degrees outside. Since I've started working out again like very body else at my gym. I do like my meals light so I feel lighter and last longer unlike a heavy meal that will drag me down or make me sleepy.  My salad doesn't take long to make except for the Korean bbq which I make ahead of time or any meat or poultry will do.



Ingredients:

2 tbs of rice wine vinegar

1 tbs of sesame oil

1 1/2 tbs of tangerine juice or orange juice

1 tbs of honey

salt and pepper to taste

3 cups of spring salad mix

2 Roma tomatoes, sliced

1/4 cup of edamame

1 tangerine, peeled and sectioned

1/4 cup of cucumber, juliened

3 tbs of walnuts, chopped

2-3 Korean BBQ (see recipe here)



Directions:

In a large bowl, whisk together  vinegar, sesame oil, tangerine juice, and honey. Season with salt and pepper. Combine, spring salad mix,  edamame, tangerine, cucumber. Fold in dressing.

Assemble with sliced tomatoes on the bottom of the plate, salad mix, Korean BBQ, and sprinkle walnuts.