Chop the green onions in two where the green stem starts turning a darker colour. Chop the white bulb coarsely and set aside. Chop the dark green tops diagonally and set aside separately. Put the onion whites, tomatoes, cucumber and carrot into a large serving bowl and toss well. In a small bowl or blender, beat the canola oil, sesame oil, wine vinegar, brown sugar and black pepper, youll have about 2/3 cup of dressing. Add to the hard ingredients, toss well and let sit for 30 minutes. Drain off and reserve the dressing, you now have about 1/2 cup. Put the hard ingredients in a salad spinner set over a bowl and spin for about 20 turns. You will spin off and extra 1/8 cup more of the dressing. Now you have only 1/8 cup of the dressing on the hard ingredients. Transfer these vegetables onto a plate and set aside. Tear the soft ingredients, the salad greens, into small 2 inch pieces - a size thats easily handled on a fork - and wash them well. Put into the salad spinner and spin 20 times to remove excess liquid. Add the reserved green onion tops to the salad greens. Just before serving, put half the greens in the salad spinner, followed by the vegetables and finally the remaining greens. Pour in the dressing and spin 10 times. You extract about 1/2 cup of the dressing in the process, leaving only 1/4 cup coating the salad ingredients. Transfer the salad to a large bowl, sprinkle with the pepper and toss well. The surplus dressing can be stored in the refrigerator for another day, but should be used before the week is out. The recipe makes enough for 12 servings when spun off in this way. To serve, divide among individual plates. Be sure to toss the vegetables with the greens at the last moment. This will protect the leaves from wilting.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 86 (47%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 30.1mg||1 %|
|Potassium 394mg||10 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 19.2g|
|Protein 2.3g||3 %|
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Calories per serving: 184
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