Green salad with Carrot Ginger Dressing ( my favorite dressing!)

Serves 4-6

½ head romaine lettuce, chopped
2 carrots, shredded
2 cucumbers, peeled, shredded
½ c. firm tofu, strips

Carrot-ginger dressing

1/2 pound carrots (3 medium), chopped
1/4 cup water
1/4 cup seasoned rice vinegar
3 tablespoons minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1 shallot, chopped
2 tbsp. honey
1/2 cup peanut or vegetable oil

In a blender, combine the carrot, water, vinegar, ginger, honey soy sauce, sesame oil, shallot and and puree. While the motor is running, drizzle in the oil until incorporated. Store in the refrigerator until ready to use.

Toss dressing with salad.

Asian Chicken Salad Tartine

Serves 5

2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 cloves garlic
2 red bell peppers, ribs and seeds removed, julienned
Coarse salt and freshly ground black pepper
5 slices sourdough bread, cut 1/2-inch thick from an oval loaf
2 cups store bought roasted chicken, boneless and skinless
¼ c. low fat mayonnaise
Fleur de sel, or sea salt (optional)
1/4 c. soy sauce
2 tbs. rice wine vinegar
1 tsp. asian hot sauce
3 teaspoon sesame seeds
1 teaspoon sesame oil
1 lemon, for garnish

Heat oil in a large nonstick saute pan. Add the onion and garlic; saute, stirring frequently, over medium heat until lightly browned, about 8 minutes. Add bell peppers; continue cooking until peppers are soft and juicy, about 30 minutes. Season with salt and black pepper.

Toss store bought chicken with mayonnaise, soy sauce, mayonnaise, sesame oil and asian hot sauce.

Meanwhile, toast bread in the toaster or grill until golden brown.
Spread the red-pepper mixture over slices of toast; top with chicken dividing evenly. Season with fleur de sel or sea salt, if using, and black pepper. Garnish with sesame seeds and zest the lemon over the top just before serving.