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Recipe
East-West Salad
Serves
Yield: 24 servings
About
Bring bold fusion flavors to the table with this vibrant East-West Salad. Crisp mixed lettuces are layered with earthy mushrooms, tender-crisp asparagus, vibrant red bell peppers, and protein-packed edamame for an irresistible crunch. The entire dish is brought to life with a light, bright ponzu vinaigrette—blending savory soy and bright citrus notes into every bite.
Perfect as a light vegetarian main, a colorful side dish, or a high-volume option for catering and foodservice, this recipe strikes the perfect balance between classic Western garden salad freshness and rich East Asian flavors.
Ingredients
72 cups mixed lettuces
3 cups All-Purpose Ponzu Vinaigrette
12 cups assorted mushrooms, cleaned and sliced
6 cups steamed asparagus, sliced on the diagonal
6 cups shelled cooked edamame
3 cups julienned red bell peppers
Directions
Toss 3 cups lettuce per serving in 1 tablespoon vinaigrette and place on large salad plate. Toss 1/2 cup mushrooms, 1/4 cup asparagus, 1/4 cup edamame and 2 tablespoons peppers in 1 tablespoon vinaigrette. Mound vegetables on top of lettuce.
