The salad is what New York Times food writer Sam Sifton calls “a no-recipe recipe,” largely because I know what was in it, but not the proportions, although I did make a rough estimate to give you an idea. You can vary the ingredients based on your preference and what you have on hand.
As for the dressing, I didn’t have much to go on—the online menu didn’t help—so I searched out a few options. Ultimately, I tried both a yogurt and a tahini version. (The photos are from the tahini tryout.) The yogurt was our favorite. Tahini, sesame seed paste, has a distinctive taste that was a bit strong on its own, but mellowed nicely when we mixed in a little yogurt. You know your preferences, so choose accordingly!
The salad is great by itself, or pairs nicely with just about any protein. Sliced hard-boiled eggs would be nice on top. We served it with sauteed shrimp and grilled naan, and a little white wine!
PS: I finally figured out how to embed a PDF of the recipe so you can print it easily. Scroll down to the 💕 for the link.
Power Greens Salad with Creamy Orange Ginger Dressing
For the salad:
8 ounces mixed greens (I used arugula, kale, spinach, and spring greens
1 medium orange (zest it first, for the dressing)
1/4 cup blueberries
3-4 green onions, cut diagonally in inch-long pieces (slice lengthwise first if thick)
1/4 cup ramen noodles, broken (for topping)
For the dressing:
1 tablespoon orange zest (one medium orange)
½ to 1/3 cup orange juice
1 clove garlic, crushed
2 tablespoons plain yogurt or tahini
1 teaspoon grated ginger (fresh or jarred)
½ teaspoon fresh ground black pepper, or more to taste
1/4 teaspoon cayenne, or more to taste
Wash the greens and place in a serving bowl. Peel and slice your orange; cut the slices in half and add the greens. Add the blueberries and onions. Mix.
Mix the dressing ingredients with a small food processor or immersion blender. Adjust seasonings to taste.
Dress salad and toss. Top with crushed noodles.
Serves 2.
Got a new favorite salad or another dish you've recently discovered? Do tell!
💕 Click here for a free printable PDF! 💕 Click here for a free printable PDF!
TO ERR IS CUMIN: A Spice Shop Mystery (Seventh St. Books, coming July 16, 2024 in paper, ebook, and audio)

Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest book is Between a Wok and a Dead Place, the 7th Spice Shop mystery. Watch for To Err is Cumin, the 8th Spice Shop Mystery, in July 2024 and All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection, in September 2024.
A past president of Sisters in Crime and national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
Thank you for this delicious sounding recipe!
ReplyDelete2clowns at arkansas dot net
I think a lot of us can relate to eating something wonderful and trying to reproduce it. Kudos to you for doing just that. I'm loving the yogurt in the dressing (so good for us) and all the flavors (orange, ginger, nice) and textures (crunchy noodles on top). Thanks for sharing with us, Leslie. Have a wonderful week!
ReplyDeleteFun, isn't it? Enjoy!
DeleteYummm thanks
ReplyDeleteMy pleasure!
DeleteThe dressing reminds me of the ones usually offered in Arian restaurants.
ReplyDeleteSounds good.
It does have a bit of that flavor, with the ginger and a bit of heat, although I don't think I've ever encountered yogurt in an Asian restaurant. More experimentation may be needed!
DeleteYummy salad and dressing! Thanks for the recipe, Leslie.
ReplyDeleteMy pleasure!
Delete