Colorful Asian-Inspired Farmers' Market Salad

• 1 head red leaf lettuce, washed and patted dry
• 2 -3 watermelon radishes, thinly sliced
• 1 small purple bell pepper
• 1 small lemon cucumber, thinly sliced (or sub regular cucumber)
• 12 cup cooked edamame, drained
• 1 carrot, peeled and cut with cheese grater, then thinly sliced
• 3 small baby bok choy, chopped
• 1 small red onion, sliced thinly and cut into crescents
• 12 cup fresh cilantro, chopped
• 12 cup seasoned rice vinegar
• 3 tablespoons canola oil
• 1 teaspoon regular sesame oil
• 1 garlic clove
• 1 teaspoon raw sugar
• 1 teaspoon lemongrass, puree (or 2 tablespoons fresh minced lemongrass)
• 14 teaspoon salt
• 1 lime, zest of
• 1 lime, juice of
• 1 teaspoon grated fresh ginger
• 1 dash white pepper
• sliced almonds, toasted

1. DRESSING: Combine dressing ingredients in small non-reactive bowl and blend with immersion blender.
2. Best prepared several hours in advance.
3. SALAD: Combine salad ingredients in serving bowl with a few tablespoons of the salad dressing and toss.
4. Serve remaining salad dressing and toasted almonds on side.
5. Turn that frown upside down!

red leaf, watermelon radishes, purple bell pepper, lemon cucumber, carrot, choy, red onion, fresh cilantro, rice vinegar, canola oil, regular sesame oil, garlic, sugar, puree, salt, lime, lime, ginger, white pepper, almonds

Taken from www.food.com/recipe/colorful-asian-inspired-farmers-market-salad-150074 (may not work)