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ASIAN STYLE MUSHROOM SALAD WITH GINGER ORANGE DRESSING

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Description

Prep Time: 
20 minutes
Makes: 
Serves 4-6
Ingredients: 
2 bunches asparagus
100g of bean sprouts
100g baby spinach leaves, washed
200g cup mushrooms, thinly sliced
Dressing
¼ cup Buderim Naked Ginger
1 clove of garlic peeled
1 tbsp white Miso paste
1 tsp sesame oil
Juice of 2 orange
Method: 

1. Trim and halve asparagus, cook in boiling water for 1 minute, drain and drop into a bowl of cold water. Drain asparagus and set aside.

2. Arrange bean sprouts, baby spinach, sliced mushrooms and cooked asparagus onto a serving platter.

3. Place all dressing ingredients into a blender and blend until smooth. Pour over salad just before serving.

Helpful Notes: 

Tip: Buderim Crystallised Ginger can be used as an alternative to Naked Ginger. The result is the dressing is a little sweeter!