pennell photo - Bob Pennell

Healthy Plate: California Asian Salad

This recipe, submitted by Theresa M. Baldwin of Ashland for the Oregon Healthy Living magazine recipe contest, played to rave reviews here at Recipe Central.

"After I made this I lived on it for a week because it was so good," said the Mail Tribune's kitchen tester Shonna Zimmerman. "I tried all the variations mentioned in the recipe, and the second time I made it I also substituted pickled peaches for the mangoes and it was just as good.

If you have a favorite healthy recipe, feel free to submit it to Oregon Healthy Living, P.O. Box 1108, Medford 97501. Please include your name, address, phone number and e-mail address.

Serves 4


12 ounces organic spring greens mix

1 8-ounce package smoked tofu

1 15-ounce can organic mango chunks

2 ripe avocados

8 ounces rice noodles (dry weight)

4 ounces slivered almonds

8 won ton wrappers

Sesame seeds

1/2; cup sesame oil

Rice wine vinegar


Cut the won ton wrappers in half. Heat sesame oil in wok or in small sauté pan. Fry the won ton halves until golden brown. Set aside to drain and sprinkle with sesame seeds.

Cook and chill rice noodles according to package directions. Set aside.

Cut tofu into 1/2;-inch cubes.

Cube or slice avocados.

On dinner plates build the salads with spring greens, rice noodles, tofu cubes, mango and avocado. Sprinkle with slivered almonds. Dress with rice wine vinegar. Garnish with won ton crisps.

Variations: Use baby spinach instead of spring greens, add cubed or pulled free-range chicken breasts instead of smoked tofu.

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