Ingredients
1/4 cup red wine vinegar1 tablespoon reduced-sodium soy sauce2 garlic cloves, minced2 teaspoons sesame oil2 teaspoons honey1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger1/8 teaspoon Louisiana-style hot sauce1/2 cup grapeseed or canola oilSALAD:2 heads Boston or Bibb lettuce, torn1 head red leaf lettuce1 medium sweet red pepper, julienned2 celery ribs, sliced1 cup sliced English cucumber1 cup frozen peas, thawed1 cup grape tomatoes, halved1 cup sliced almonds, toasted
Preparation
In a small bowl, whisk the first 7 ingredients. Gradually whisk in grapeseed oil until blended.
In a large bowl, combine lettuces, red pepper, celery, cucumber, peas and tomatoes. Just before serving, pour dressing over salad and toss to coat. Sprinkle with almonds.
