We first had this salad at the home of our friend Ralph Samek. He got the idea from a recipe for braised greens in The Whole Foods Market Cookbook. It's fresh, crunchy, and delicious. I serve it with Korean Grilled Chicken.
Yield: Salad for 10 people
Mix all the dressing ingredients and store in refrigerator until ready to use.
Place all salad ingredients in a large bowl. Toss with a portion of the dressing, to taste. This is a very flexible recipe and the dressing can be used for a fish or meat marinade or for cooked vegetables.