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Spring Salad - Angkor Restaurant
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March 20, 2020
Cambodian Fusion, Recipe, Side Dish

Spring Salad

Fresh spring salad with Tuk Meric dressing

Mixed greens with black berries & Tuk Meric dressing
Print Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 4
Calories: 134kcal
Author: Chef Channy

Ingredients

  • 1 tbsp Angkor Tuk Meric
  • 1.5 tbsp lemon juice fresh squeezed
  • 1/2 tsp Angkor Thnot sugar*
  • 1/2 tbsp olive oil
  • 1/2 pound spring mix
  • 1/4 cup onion sliced
  • 1/2 cup walnut
  • 1 cup cherry tomato

Instructions

  • Prepare dressing – Whisk Tuk Meric, lemon juice, sugar and olive oil. Set aside.
  • Prepare salad – Place the baby arugula in a large salad bowl, then top it with onion, nuts and tomato.
  • Serve – Just before serving; mix the dressing well, then drizzle over the lettuce and toss

Nutrition Facts

Calories: 134kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 826IU | Vitamin C: 25mg | Calcium: 26mg | Iron: 1mg

Notes

* Substitutions:
  • Substitute Thnot Sugar with brown sugar 
Other greens that are good for this salad can be spinach, arugula, or your favorite lettuce.
Topping on salads are like icing on a cake. They add color, texture, flavor and more nutrition for our bodies.  But, too many toppings can overpower the taste and look of your salad.  I usually use three toppings: onion (it could be shallots, green onions, or red/white/yellow onion), any kind of nut or seeds, and last but not least some kind of colorful vegetables/fruit for a beautiful contrast and additional texture.  
Check out these varieties: 

Angkor Food Tuk Meric is Cambodian peppercorn sauce made from organically certified Kampot Peppercorn.

Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
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Chef Channy

Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose.

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