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I need to be eating more of this and less, well, less of everything. And I am really becoming with this salad. Or a variation of this salad. This Asian Chopped Salad with berries recipe is full of sweet and spice with just enough tanginess thanks to the combinations of strawberries, spicy walnuts, and a mustard vinaigrette.

Asian Chopped Salad with Berries

Start by chopping up a head of romaine lettuce and slicing up four green onions.

This is your base. From here, the choice is yours.

Choose a nut. I chose walnut.

Chop up a half a cup of your nuts.

Toss the nuts in a small pan on low heat and sprinkle a teaspoon of plain, old white sugar on top. If you like some heat in your food sprinkle some cayenne pepper in too. Stir occasionally for 5-6 minutes and then pour onto a plate to cool.

While your nuts cool, start on your dressing.

Start with ½ cup of oil, EVOO or canola or corn or whatever. Oil. Then add ¼ cup of rice wine vinegar or red wine vinegar or whatever. Getting my point. Add a tablespoon of soy sauce. Press one clove of garlic and add it to the mix. Grab that white sugar again and add two tablespoons. One big squirt of dijon mustard, a healthy dose of salt and pepper can be added and give it a mix.

When you have it pretty much mixed, you can dice up a shallot and add it to the mix as well. This is totally optional. I of course add it. Sometimes I just need to walk away from the counter.

Toss the dressing in the fridge and grab some berries.

Now, you can have strawberries, blueberries, raspberries or any combination. I would shoot for about a cup of berries. Toss them on top of the salad and sprinkle the sugared nuts on top of the fruit.

Refrigerate until ready to eat. Toss with the dressing right before serving. Serve with Parmesan cheese or goat cheese. Both are delish. I serve on the side so picky people like my husband can avoid the goat cheese.

There will be none left. Trust me. If there is, someone will use the serving spoon to finish it off in a little while. Trust me. It happened to me.

📖 Recipe

Asian Chopped Salad with Berries

This Asian Chopped Salad with berries recipe is full of sweet and spice with just enough tanginess thanks to the combinations of strawberries, spicy walnuts, and a mustard vinaigrette.

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Course: Salad

Cuisine: Asian

Prep Time: 15

Servings: Servings

Ingredients

Salad

2 heads Romaine hearts, chopped
4 Green onions, sliced
½ cup Walnuts, chopped
1 tablespoon Sugar
½ teaspoon Cayenne
1 cup Strawberries, raspberries, or blackberries
½ cup Parmesan or goat cheese

Dressing

½ cup Olive oil
¼ cup Rice Vinegar
1 tablespoon soy sauce
1 tablespoon Dijon Mustard
1 clove Garlic, pressed or finely chopped
2 tablespoons Sugar
½ teaspoon Salt and pepper
1 Shallot, diced

Instructions

Place the chopped lettuce and green onions in a large serving bowl.
In a small pan over a low heat, put the walnuts with the sugar and cayenne pepper. Stir and heat for 5-6 minutes till toasted and sugar is all on the nuts.
Mix together the dressing ingredients in a closable jar. Chill until ready to serve.
Slice the strawberries or place whole berries into the salad. Top with the toasted nuts. Refrigerate salad until ready to serve.
Before serving toss with the dressing and top with the cheese.

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Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.

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Asian Chopped Salad with Berries

Asian Chopped Salad with Berries

📖 Recipe