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Asian Salad with Sesame Ginger Vinaigrette from votes Ingredients For the salad: 1 cup shelled edamame, frozen 4 cups packed baby spinach 2 cups watercress, thin stems and leaves only 2 carrots, peeled and julienned 4 broccoli stems, peeled and julienned 1 green mango, peeled and julienned 1 medium cucumber, thinly sliced For the dressing: 1 teaspoon finely minced ginger 1 garlic clove, minced 2 teaspoons agave nectar 3 tablespoons rice vinegar 1 teaspoon soy sauce 5 tablespoons canola oil 2 tablespoons sesame oil Garnishes: 1/3 cups peanuts, crushed 2 tablespoons toasted sesame seeds Instructions Make the dressing: Combine all the ingredients in the blender and blend until smooth

If you want a thinner, salad dressing consistency, you can add a little water to thin it out (or, for a more flavorful and rich dressing, add more olive oil and lemon and/or caper juice to thin it out)

I like to make my salad dressing in a small food processor, or in a blender, to create a quick emulsion, but it's easy to whisk it in a glass bowl or large glass measuring cup

As the day goes on and your feet swell, tight lacing can cause numbness and pain in your foot

Style: 1357

These striking gowns are designed for women who want to own the room, combining classic elegance with show-stopping allure for a truly unforgettable prom night