Asian Inspired Wedge Salad

Iceberg lettuce topped with creamy wasabi dressing, grape tomatoes, ponzu pickled red onions, chopped cucumber, green wasabi peas and steamed shrimp.

By: Lisa Feldman, Signature Chef

Prep Time: 20 min
Cook Time: 10 min

RECIPE
REVIEWS (1)

Servings:

Yield: 4 Salads

Ingredients:

1 cup steamed shrimp 70/90 ct
1/4 cup pickled ponzu red onions
1/4 cup creamy wasabi dressing
1 head iceberg lettuce, wedge cut 1/6
8 red grape tomatoes, halved
1 tablespoon English cucumber, diced 1/4 inch
4 tablespoons green wasabi peas, dried

Pickled Ponzu Red Onion
1 tablespoon ponzu citrus seasoned sauce
1 tablespoon rice vinegar
1/4 cup red onion, sliced thin

Creamy Wasabi Dressing
2 1/4 teaspoons wasabi sauce
2 teaspoons unseasoned rice vinegar
1/4 teaspoon Asian ginger, garlic and chili seasoning rub
1/2 teaspoon soy milk
1 tablespoon tofu, silken
1 tablespoon sugar
1 1/2 teaspoons cilantro leaves
1/2 teaspoon Chinese sesame seed oil

Allergens:

Eggs, Fish, Gluten, Mustard, Shellfish, Soy, Wheat

Nutritional Information

Directions:

Pickled Ponzu Red Onion: In a sauce pan, add ponzu sauce and vinegar. Add onions to pan, bring to a boil. Turn off heat and allow to cool to room temperature. Drain and discard excess marinade.
Creamy Wasabi Dressing: Combine all ingredients in a blender. Process until smooth.
For Service: Place 1 lettuce wedge in center of plate. Place 4 tomato halves on wedge, evenly sprinkle 1/4 cup shrimp around tomatoes. Evenly sprinkle lettuce wedge with 1 tablespoon onions, 1 teaspoon cucumber and 1 tablespoon peas. Drizzle 1 tablespoon dressing over wedge.

Review This Recipe:

Rate This Recipe:

Miguel M.

T** wasabi dressing is delicious and innovative a well deserved five stars.

Recipe Tags: Entertaining, Family Dinner, Seafood, Vegetable, Eggs, Fish, Gluten, Mustard, Shellfish, Soy, Wheat, Entrées, Salads, Fall, Spring, Summer, Winter,