Asian Autumn Salad

• 2 large oranges, peeled and cut into pieces
• 2 cups shredded red cabbage
• 2 cups shredded romaine lettuce
• 2 cups mung bean sprouts
• 1 cup button mushrooms, sliced
• 3 stalks celery, sliced diagonally
• 2 green onions, thinly sliced
• 1 tsp. ground ginger
• 1 tsp. garlic powder
• 2 Tbs. rice vinegar
• 2 Tbs. roasted tahini
• 2 Tbs. toasted sesame oil
• 1 Tbs. low-sodium soy sauce
• 1 Tbs. honey
• 1 tsp. lemon juice
• 1 clove garlic, minced (1 tsp.)
• 1/4 tsp. ground ginger
• 1/4 tsp. onion powder

1. To make Salad: combine all ingredients in large salad bowl.
2. To make Dressing: Combine all ingredients in small glass jar with lid.
3. Close lid, and shake vigorously.
4. Pour over Salad, and toss to combine.

oranges, shredded red cabbage, shredded romaine lettuce, bean sprouts, button mushrooms, stalks celery, green onions, ground ginger, garlic powder, rice vinegar, tahini, sesame oil, soy sauce, honey, lemon juice, clove garlic, ground ginger, onion powder

Taken from www.vegetariantimes.com/recipe/asian-autumn-salad/ (may not work)